V.20 No.41 | 10/13/2011
In a Pickle
Canning, drying and freezing made easy
By Mina Yamashita
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.
50 Years on the Carefree Highway Tour: Gordon Lightfoot • folk, singer-songwriter at Legends Theater @ Route 66 Casino
Winter Wool Festival at ABQ BioPark Botanic Garden
Galician Dinner at National Hispanic Cultural CenterMore Recommented Events ››