Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Might not be the first thing you would think to slice and dice for the dehydrator but push forward, it is certainly worth it! Placed atop salads, vegetables and fish it provides the perfect variety of textural sensation for the palate.
This recipe is a spin on tzatziki, the Greek cucumber dip. It's light, fresh and delicious especially over a chopped salad with hearty chunks of cucumber, radish, onion, hard boiled egg and flaked salmon. It works well as a dip or spread as well.
This pate packs a punch of flavor. A simple and satisfying sandwich stuffer. This is the perfect addition to crisp baguette and a side of pickled cucumbers.
Via the New England Cheese Making Company's blog comes a fabulous post on using mesophilic culture to inoculate your kimchi. Bonus: A handy tip on making drain tubes to vent gas and circulate liquid in your jars.
