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?
Asian pickles are my passion, but Jewish pickles are my heritage. If you like pickles, and you like fish, you will find this insanely delicious. It’s a great appetizer excellent on top of toast, bagels, or green salad with radishes.
ChefSteps takes a simplified approach to making katsubushi by curing a piece of Pacific Northwest salmon and drying it over a few months in the fridge.
Food preservation experts Harriet Fasenfest and Marge Braker demonstrate how to safely can fresh sardines. This video includes a basic primer on using a pressure canner.
