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?
Carrot pickles? For sure! You can do this recipe in minutes using one (or fewer) carrots or easily make even more. Fermented carrots are sweet (from the veg) and sour (from fermenting) and are great on their own, as condiments or added to a dish.
Gina uses Alana Chernila's recipe for kimchi in her book The Homemade Pantry as a jumping off point to making her own favorite kimchi recipe using her fall/winter crops from her CSA share.
This is one of the more interesting dishes we've made; this one isn't for everyone. The apples remain crisp but much of their sweetness has been replaced with a tartness. These will be great in a slaw for fish tacos or a chutney.