During last week’s State of the Pickle, we realized (horrors!) that we’re out of pickled carrots, which is a problem, because we eat them on everything. Last time I split the batch into three jars, each with their own spices, but today I wanted to keep it simple and just made one big batch with all the spices, well, everything but the ginger. (more…)
It’s our second State of the Pickle, where we peek into our crocks and pull the jars out from the fridge to sample our recent ferments and pickles and add tasting notes to their entries in the pickle log. (more…)
Last Christmas our friend Dan gave us a set of sea salts from Sur La Table and we’re finally getting around to trying one in a ferment – for today’s batch of sauerkraut it’s this curiously brick-colored Hawaiian Alaea salt, an unrefined sea salt that has been mixed with a red alae volcanic clay. I’m curious to see if the iron-oxide rich clay effects the flavor of plaint sauerkraut.