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 …
Oh boy. I really had the best intentions: using the ingredients I had on hand; waste not, want not; making delicious snacks while being frugal, all sorts of virtue being expressed in a jar. However, the whole experiment was a sad fizzle, at least to …
After the great sauerkraut triumph of February, I’m continuing with the fermentation while conditions are good. I don’t know if it’s the right temperature in my house, or if we happen to have some good yeast floating around, but I’m striking while this iron is …
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 …