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.
All summer long, the Bernalillo County Cooperative Extension Service teaches classes on homestead-ready topics like canning fruits and vegetables (Aug. 25), and freezing and drying foods (Aug. 26). This Wednesday from 9 a.m. to noon, making homemade pickles is on lesson plan. All classes take place at the 4-H Center (1500 Menaul NW) and cost $10. Register at 243-1386.