Britt’s Pickles (Lactofermented in Oak Barrels)
The most delicious, nutritious pickles. Lacto-fermented with love in oak barrels on Whidby Island.
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March 8, 2013
White Man’s Kimchi
A non-spicy but delicious recipe for kimchi with a special ingredient--burdock.
August 23, 2010
Lacto-Fermented Dill Pickles
How to make lacto-fermented dill pickles. It's easy just use salt, cucumbers, water, dill and garlic.
December 13, 2009
Pickled Bean Sprouts
How to grow your own mung bean sprouts and then ferment them and turn them a beautiful pink!
July 28, 2009
Hungarian Gerkins
(Kovaszos Uborka) this traditional pickle recipe is from the Hungarian Cookery Book
by Karoly Gundel (1956)
- 2 kg (4 lb) short thick cucumbers
- 150g (5 oz) bread (made with yeast)
- 20g (1 oz) peppercorns
- 40g (1 ½ oz) salt
- 2 L (4 pt) water
- dill (fresh is best)
- 1 clove garlic
- 2-3 bay leaves
Method:
You will need a glass or earthenware jar with a capacity of about 4pts. Toast the thinly sliced bread. Cut off the tips of the cucumbers, taste them in case there are any bitter ones. Then pierce them all over the surface with a sharp knife. Boil the salt in the water and let this brine cool.
June 28, 2007
Preserved Lemons
People all over the world make preserved lemons. They generally leave the jar in the hot sun for a couple of days for the best flavor.
- 6 lemons (thick skins) organic
- 6 T sea salt
- Juice of 3 lemons or more
Method:
Wash and scrub lemons. Cut each lemon in quarters but not right through, so that the pieces are still attached at the stem end. Stuff each lemon with plenty of salt.
June 28, 2007
Daikon Pickled Pink
A common favorite. I have found these pickles from Morocco to Myanmar. In Asia they often leave out the beet, but I like the pink color that results from the beet juices.
- 1 large daikon radish
- 1 small beet, raw, peeled and cut in slices
- 3-4 garlic cloves, cut into slices
- 1 T whey
- 2 ½ T sea salt
- 1t or more chili powder (optional)
- water as necessary to cover
Method:
Peel the daikon, cut in half or quarters. Put them in a bowl with the salt sprinkled over and mixed up. Place in jars, interspersed with slices of garlic and beets. Press down. Add the whey and add water to cover. Place the lid on and let sit in a warm place for two days. Place in refrigerator. Will keep for weeks.
June 28, 2007
Winter Chutney
Adapted from Favorite Recipes of the Lower Cape Fear
(Wilmington, North Carolina)
- 1 lg grapefruit
- 2 oranges
- 1 lemon
- 12 oz raisins
- 2 lb prunes
- 2 tart apples
- 1 stalk celery
- 2 lg onions
- 2 lb brown sugar
- 1 qt vinegar
- 1 T cinnamon
- 1 T allspice
- 1 T nutmeg
- 1 T ground cloves
June 28, 2007