It’s been fun getting back into my fermenting. In the last two weeks I’ve put up a crock of country-style kimchi, a kimchi variation with red cabbage, a red cabbage sauerkraut with cranberries and ginger (autumn surprise!), cocktail carrots, brussels sprouts, and two different styles …
Summer breakfast: savory grains (steel cut oats and millet today); fermented kohlrabi; fermented cabbage flavored with ginger; fresh tomato; and hard-boiled eggs. I could go on about probiotics and gut health and whatnot, but the important part is that this tastes good 😋 #fermented #fermentedfoods …
It’s been stressful around here for a minute, but there’s a little breathing room for creativity again. I’m putting up a batch of country-style kimchi, anticipating that we’ll use it for delicious recipes, garnishes, and little snacks. We have enough to share, would you like …
Had a wonderful date with the wife on Sunday where we headed to Harpers Ferry WVa and enjoyed three hours of kayaking on the Potomac followed by a workshop on Kimchi making at an outdoor Pavillion! River and Trail Outfitters runs a host of fun …
When you think of pickles I know you think of the taste, that luscious combination of flavors that goes with everything. May be you enjoy a nice pickle based cocktail? But what you didn’t know is that pickles can very well save your life. This …
Welcome to Higgeldy Pickledy! A blog focused on the culinary delights of Pickles and Preserves. We’ll cover recipes and processes, look at equipment and tools and talk to experts in the field that are innovating with the use of preserved and fermented foods in their …