Not quite ready to say goodbye to the vibrant flavors and colors of the summer harvest? With a couple of glass jars and some basic know-how, you don’t have to! Here are some resources from our team on canning, pickling and fermentation, so you can take summer with you as we turn to a new season.
Vermont Fermentation Adventures know a thing or two about ‘kraut. The makers behind our delicious Sunshine Sauerkraut, they say all you need to ferment at home are two ingredients, time, patience and sensitivity. Here’s the breakdown.
If you’re pressed for time but still want to save your favorite veggies, try learning the art of quick pickling. Mix and match vinegars and spices with any veggie (think cucumbers, summer squash, carrots, or green beans) for a variety of flavors. Quick pickling won’t preserve your produce for as long as fermentation or pressure canning, so eat with abandon while the veggies last!
Finally, as you’re waiting (and waiting) for your ferments or pickles, we recommend reading this article by Miin Chan for Eater Magazine. In it, Chan chronicles the whitewashing of fermentation—as well as ongoing BIPOC leadership—ultimately engaging the reader in a vision of equity, curiosity, and shared culture.
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