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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 how …
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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 …
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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 freshly-toasted …
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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 …
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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 …
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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 …
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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 …
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I had the pleasure of partnering with the JCCSF and the California Academy of Sciences How To: Fermentation NightLife series to do a sauerkraut demonstration and serve fermented apples and honey on September 7th, 2017. …
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