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.
Downtown Growers’ Market at Robinson Park
Corrales Growers' Market at Corrales Growers' Market
Fresh, locally grown food and fantastic local music.
Wine Flight & Small Bites with Winemaker Diamante Zulli at The Stumbling SteerMore Recommented Events ››