Media Coverage for Cured Meat, Smoked Fish, & Pickled Eggs
I just had to share these quick ditties of media love! From Front Burner in the New York Times: “I liked the variations she suggests, and cross-references she gives …
Read More 
Cured Meat, Smoked Fish & Pickled Eggs – New Cookbook – Available Now!
Released July, 2018 Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. In this new cookbook from food preservation teacher and cook Karen Solomon, you’ll learn …
Read More
Kraut the Best Sauerkraut – Easy, Crunchy, Delicious Recipe
Basic Sauerkraut I’m sorry. I can’t hear you. I have sauerkraut in my ears. Hard to spell, easy to make and eat, this is the quintessential fermented pickle to make …
Read More
Chocolate Hazelnut Spread (Homemade Nutella Recipe)
This recipe first appeared in Can It, Bottle It, Smoke It, but it is one that is a frequent request from my kids. There is everything to love about …
Read More
Recipe for British Pub Pickle (aka A Chutney Like Branston Pickle)
Cold beer, crusty bread, sliced dry-cured sausage, aged cheddar, possibly some pickled onions – and this pickled gem, a tangy, sweet, and crunchy pickle/chutney that is an essential British condiment …
Read More
DIY: Recipe for Curing Olives at Home
In November, 2017, I gave a workshop at Preserved Oakland on curing, marinating, and serving the unripe olives commonly grown in Northern California’s San Francisco Bay Area. I’m working on …
Read More
Fresh Indian Apple Chutney Recipe
I am so thrilled to have once again partnered with JCCSF Pop-Ups to participate in their October 7, 2017 Ferry Plaza Farmers Market Sukkot extravaganza! The Jewish holiday of Sukkot …
Read More
Cured Meat, Smoked Fish & Pickled Eggs: 65 Flavorful Recipes for Preserving Protein-Packed Foods – NEW Cookbook, Available July, 2018
Guys, I am super duper thrilled to announce my new cookbook to the world – Cured Meat, Smoked Fish & Pickled Eggs: 65 Flavorful Recipes for Preserving Protein-Packed Foods This …
Read More