Classic Kosher Dill Pickles without using a knive
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Month: November 2016
Dill Asparagus
When you ferment asparagus you get to enjoy it in a raw, crunchy taste delight
Japanese Onions
I want to show you how to make a pickle that uses secondary fermentation to make a probiotic rich condiment. It’s a very easy recipe. It actually has hardly anything to remember, except the rich, umami flavor. What actually will be happening with secondary fermentation is a very slow, not very obvious type of ferment. What is nice…
Morrocan Carrots
The sun still shines with these bright pickles—romanced with orange and cinnamon. I converted the traditional North African recipe into a lacto-fermented version with beautiful results. You find this piquant pickle glowing among bountiful dishes at Moroccan banquets. – Recipe by Bill Hettig 2013 Moroccan Carrots with Orange & Cinnamon…
Pickled Fries
When pigs can fly…yes you can pickle French fries!
Asian Pear Slaw
Use cleaned and pre-cut slaw mix to speed-prep this exotic, crunchy fermented salad. Discover how fruits can mate with veggies to make a sweet and sour salad loaded with fresh enzymes, probiotic bacteria, and deliciousness. Punch it up with a little ginger, and star anise and discover Asian inspired flavors in this pickled slaw. Grab…
