Fig Infused Goodness
The fig tree is having a banner year, but I’m the only one who eats figs by the handful. I needed a quick way to use a pint or so, and came up with… fig vodka! After being infused for a week, I’ll decant into …
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A Story in 3 parts …
Country style sliced and a first attempt at a green onion/ radish kimchi. Vegan as always, to protect the allergic. The produce looked so good today, I can’t wait to taste how this all turns out. Would you like a pint too? Let me know …
Back at it!
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!
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 …
New Year. Fresh Kimchi!
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 …
Paddle and Pickle
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 …
Perth 🥒Pickle-butt
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!
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 …