Overcome Your Fear of Commitment—to Sourdough and Other Starters

I can’t look after more than four starters. My ginger bug Mary Ann, my kombucha SCOBY Etheldreda, my sourdough starter Eleanor and my buttermilk Betty all need regular feedings or they’ll die. I take care of this little family in addition to fermenting all sorts of other foods that don’t require starters—kimchi, dill pickles, chutney, […]

August Is the Reddest Month

If you live in the Northern Hemisphere and have planted a garden, you may have begun to experience what-am-I-going-to-do-with-this-glut-of-tomatoes syndrome. Mild symptoms often begin in early August and quickly intensify to the critical stage. The following ideas will help alleviate and, in some instances, depending on the harvest and the number of plants you have, cure […]

Garlic-Dill Pickles

For pickles, fermentation was the primary means of preservation until the 1940s, when direct acidification and pasteurization of cucumber pickles was introduced. — The Art of Fermentation Store bought pickles may taste good but to render them shelf-stable, food manufacturers pasteurize the cucumbers in vinegar. On the plus side, they last forever. On the down […]