Fall arrived with its honey light and cool evenings, and the maple leaves brightened to match the reds and yellow of ripe apples. It was time to put away the bounty of the warm months for fortitude during the cold ones, as humans had done for centuries.
Melissa Coleman (This Life Is in Your Hands: One Dream, Sixty Acres, and a Family Undone)
I don’t do a lot of canning, but I do love to ferment things. Over the coming weeks I’ll be making batches of fermented cucumber pickles, sauerkraut, kimchi and other fermented goodies.
These will help augment the root vegetables in the cellar and the bitter winter greens from under the hoop house in the garden throughout the winter. The full-sour dill pickles are probably my favorite fermented food, we gobble them up quickly, eating them at every meal if we have them.
What’s your favorite kind of pickled food?Filed under Preservation, Quote | Comments (7)