Spring carrots are small, crisp and sweet, perfect for the fermenting jar! No need to cut them, just trim off the top and tip. They become sour and stay super crisp for months. I'm still experimenting and will let you know just how long they stay crisp, but so far they have beat cucumber pickles with crispness.
Read MoreAs a child I loved this condiment for my breakfast of boiled rice above all others! It is crisp, sour and salty with lots of “bones”, the crisp stem of the greens and less leaf which is what I love. It can be bought easily at most Asian markets....
Read MoreMake several cups of this marinade when you decide to make it because you will want to use it over the summer...
Read MoreThis is a deeply flavorful piquant sauce and if you like the umami taste of anchovies you’ll love this on vegetables, steaks, lamb, almost everything! Its easy to make and lasts a week in the fridge so double the recipe if you plan to have it twice in a week.
Read MoreI have always loved cranberry sauce. It saddens me that people always seem to feel that it needs to have sugar in it (maple syrup, honey or other refined sugar).
Read More
