In a Pickle
Canning, drying and freezing made easy
In our musty Detroit cellar my mother tended a 5-gallon crock. She was making tsukemono—a fermented cabbage pickle that’s like kimchi but without the heat. Tsukemono was my introduction to homemade pickles that employed a process learned over generations.
Thanksgiving on Mayflower Food Drive for Storehouse at Albertsons Grocery Store
Tasty Wednesdays: Basic Cooking Salts at Los Poblanos Historic Inn & Organic Farm
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