V.20 No.41 | 10/13/2011
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.
Acoustic Open Mic: Steve Kinabrew at Molly's Bar
Allan Houser Centennial Tribute at Museum of Indian Arts & Culture
Wine Tasting: Offbeat & Interesting Wines at Slate Street CafÃ©More Recommented Events ››