Take two of your favorite food groups and preserve them in ways that maximize freshness, while flipping the flavor profile on its head!
We took cues from Stephanie Thurow, the brains behind Can It & Ferment It — a collection of small-batch canning and fermentation recipes for the whole year! Preserve (or pickle) your locally sourced, organic fruits and veggies through water bath-canning or healthy, probiotic-rich fermentation.
It’s a hot topic we touched on briefly on our TV series, Goodtaste with Tanji, when we visited my friends at Hungry’s Cafe in Season 3. 🙂 Recipes and tips below courtesy of Stephanie Thurow.
Tips from the Author:
1. Use freshly harvested fruits and veggies when preserving to get the most vitamins and nutrients and the best flavor!
2. Use leaves with naturally occurring tannins, such as oak or raspberry leaves, when fermenting pickles – it’s keeps them crunchy!
3. Get children involved! Including them in simple tasks such as measuring, stirring, chopping produce, gets them interested in cooking and trying new things!
4. Don’t toss the fermented juices from sauerkraut, kimchi or pickles. That healthy, probiotic-rich “gut shot” can be drank straight from the jar. It’s tastier than it sounds, I promise!