Category Archives: Fermented foods

Summer Kraut in a Quart Mason Jar

Sauerkraut is traditionally made in autumn, when cabbages grow big, white, and sweet in the chilly air. The cold weather helps them develop a high water and sugar content, which in turn helps the cabbages to ferment well. But you … Continue reading

Posted in Fermented foods, Pickles, Preserving science, Vegetables | Tagged , , , , , , , , | 14 Comments

Travel Notes: Moldova

No, I haven’t been to Moldova lately. In fact, I’ve never been to Moldova. But my daughter went, in May. She knew exactly what sort of pictures I’d like to see. Our Moldovan pal Cristina helped me interpret the photos. … Continue reading

Posted in Fermented foods, Fruits, Nuts, Pickles, Travel, Vegetables | Tagged , , , , , , , , , | 5 Comments

One Fine Mixer: Fermented Lemon Brine

  While making space in my overstuffed refrigerator last week, I chopped a last slice of brined lemon, tossed it into the bean soup bubbling on the stove, and began to tip the jar of brine into the sink. But … Continue reading

Posted in Fermented foods, Fruits | Tagged , , , , , , , , | 4 Comments

Experiments with Tibicos (Water Kefir)

When my friend Rose Marie first asked me what I knew about water kefir, I was baffled. Water kefir, she explained, was a culture for a bubbly beverage made from water, not milk, in the form of “grains” that resemble … Continue reading

Posted in Books and blogs, Fermented foods, Fruits, Preserving science | Tagged , , , , , , , , , , , | 34 Comments

Uses for Pickle Brine, Part II

As American bartenders have grown increasingly inventive in recent years, some have taken inspiration from the pickle jar on the bar. The dirty martini—a martini with a bit of olive brine added—has long been a bartending favorite. But now, all … Continue reading

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

Uses for Pickle Brine, Part I

What do you do with the brine when you empty your pickle jar? At my house, we go through so many pickles that I often guiltily dump the brine down the drain. Pickle brine has seldom gone to waste in … Continue reading

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

Posted in Fermented foods, Pickles, Vegetables | Tagged , , , , , | 7 Comments

Brined Turnips, Korean Style

  A reader’s query reminded me that I hadn’t made turnip kimchi in a long, long time. I don’t know why not; it’s easy and quick to make, and everybody seems to like this pungent, garlicky pickle. So I made … Continue reading

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

Home Brewing from Homegrown Hops

Anybody can make good ale with materials from a local brewers’ supply shop—malted barley or malt extract, packaged yeast, and dried or pelleted hops. After a few batches, though, the process may seem too easy, almost like making cake from … Continue reading

Posted in Fermented foods | Tagged , , , , , , , , , | 9 Comments

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

Posted in Fermented foods, Pickles, Preserving science | Tagged , , , | 3 Comments