My lecture at Taste!Organic Connecticut today afforded me the sweet opportunity to make new acquaintances as well as small batches of brined carrots with shallots and garlic, sauerkraut with caraway seed and a lacto-fermented batch of kimchi. Now I make time to rest.
Sunday, September 14, 2008
Ferments
My lecture at Taste!Organic Connecticut today afforded me the sweet opportunity to make new acquaintances as well as small batches of brined carrots with shallots and garlic, sauerkraut with caraway seed and a lacto-fermented batch of kimchi. Now I make time to rest.
Subscribe to:
Post Comments (Atom)
.JPG)
7 comments:
mmmmm. kim chi.
interesting! love sauer kraut!
I've never canned, it seems so complicated. Your jars of goodies look really good!
THAT makes me hungry!
Hi Rose! I miss you, and wanted to say hi! So, hi! Man, this stuff looks SO GOOD! :)
I did not know you could can it. Looks great too. Nice color.
Gosh I've been busier than I expected the past week. I missed your blog :(
These look wonderful, as are all your other creations of this week!
Happiness to you!
Post a Comment