Tag Archives: fermentation

Brined Cherries, for a Change

Pickled fruit? People often ask me that two-word question with a look of mixed astonishment and horror. But in the Anglo-American tradition fruits have commonly been preserved in strong vinegar, along with plenty of sugar, to make sour, sweet, and … Continue reading

Posted in Fermented foods, Fruits, Pickles | Tagged , , , , , | 5 Comments

Taking the Wind Out of Jerusalem Artichokes

Does your spouse refuse to eat Jerusalem artichokes because they’re too—err—windy? Have you yourself abandoned your Jerusalem artichoke patch to the weeds or the pigs, because no human of your acquaintance would eat the damn things again? If so, you … Continue reading

Posted in Fermented foods, Food history, Pickles, Preserving science, Vegetables | Tagged , , , , , | 13 Comments

Kohlrabi Kraut Again, with Sea Vegetable

At the Good Food Awards blind tastings on September 15, my favorite sauerkraut was flecked with bits of green seaweed, whose tangy flavor and as well as strong color complemented the pale, sour cabbage.* So when I made my last … Continue reading

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Can Pickles Cure the Flu?

In an article in Letters of Applied Microbiology, Japanese scientists report that feeding a pickle microbe to mice infected with the flu alleviates the rodents’ symptoms. The scientists previously found that this same bacterium, already in commercial use as a … Continue reading

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A Handmade Pickle Weight, Pickle Seasoning, and a Cookbook Giveaway

I want to share these photos of an excellent stoneware pickling weight for one- and two-quart mason jars. Note the cute little knob handle and the holes to let the brine through. The weight was designed and created by Ken … Continue reading

Posted in Books and blogs, Fermented foods, Pickles, Vegetables | Tagged , , , , , , | 3 Comments

A Fool for Pickled Chard

I finally got around to pickling chard stems again last week, when I needed to dig out several big Swiss chard plants so I could start next year’s garlic crop in a raised bed. These plants were of the Bright … Continue reading

Posted in Pickles, Vegetables | Tagged , , , , , , , , , | 9 Comments

Surprisingly Delicious: Fermented Tomato Salsa

Following my post on thick salsa made from baked sliced tomatoes, a reader asked about making fermented salsa. I grimaced as I considered how easily tomatoes rot. Cutting them up and leaving them to ferment would be asking for trouble, … Continue reading

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A Handmade Crock Weight

If you have access to potter’s clay and a kiln, why not fashion a weight to fit your crock and your taste? That’s what Rose Jaress did for her mom, Monica, at the suggestion of her dad, Gene, and with … Continue reading

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Sauerkraut Tips

If you mostly eat your kraut cold, don’t can it; just store it in the refrigerator or another cool place. A cellar, outbuilding, or porch may suffice, depending on the time of year and on your climate. Uncooked kraut retains … Continue reading

Posted in Fermented foods, Pickles, Vegetables | Tagged , , , , , , , | 6 Comments

The Polish Fermentation Pot

I’ve recently finished my first batch of sauerkraut in my handsome, chocolate-brown crock from Boleslawiec, Poland. Like the Harsch Gärtopf crock, the Polish crock has fitted weights and a trough in which the lid rests. If you keep water in … Continue reading

Posted in Fermented foods, Pickles | Tagged , , , , , | 11 Comments