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Asparagus a Cru’

A lovely French accent of shallots and tarragon. Asparagus a Cru’ is delicious served as a cold side dish with a little dab of mayonnaise or creamy salad dressing. Choose asparagus stalks with tight heads. They can be thin or thick, green or white, or a mixture. Prep Time: 15 mins Jar Size: [...]

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Broccoli and Bean Sprouts in Green Tea Brine

Certain foods have been shown to have anticancer activity. This is expertly explained in the popular book, Anticancer - a New Way of Life, by David Servan-Schreiber M.D., PhD. (Viking Press). Most cruciferous plants, such as broccoli, have been tested and shown to destroy cancer at the cellular level. Fermenting vegetables is another way [...]

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Pickled Easter Eggs

This Pickled Easter Eggs recipe is pretty simple. We've got some onions to add to the eggs, a jalapeno pepper mix, and egg coloring options. It's really quite stunning to watch the coloring action from the beet. Over the four to five days in the refrigerator as the beet is slowly going to bleed up [...]

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Everyday Kimchi

This is the basic Everyday Kimchi recipe and a good place to start in your kimchi quest.  While this recipe takes more than 15 minutes, it is still an easy recipe to make and a great place to start!  Prep Time: 30 mins Jar Size: 2 quarts Ingredients 1 ½ lbs Napa cabbage ½ lb daikon radish (or [...]

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Garlicky-Dill Pickles (Half Sour Pickles)

Fresh brine, dill pickles, also known as “half sours,” because the pickling brine uses salt without boiling vinegar, are also known as “kosher dills.” Garlicky-Dill Pickles (Half Sour Pickles) are uncooked, and preserved by refrigeration. Rarely is there a source to buy these Old World masters. "Pickle" comes from the Dutch "pekel," meaning to brine. [...]

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Advanced Sauerkraut Making

In Alsace in NE France, by the 16th century, “a trade existed known as surkrutschneider—literally, sauerkraut tailor." Their trade was to make individual recipes of sauerkraut for the family that hired them, "using anise seeds, bay leaves, elderberries, fennel, horseradish, and other herbs and spices.”1 As a Perfect Pickler you are your own designated surkrutschneider. Over [...]

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Texas Caviar: Black-Eyed Peas Salsa Starter

Texas Caviar - You Can Mess with Texas in Just Minutes Black-Eyed Peas Wed Salsa Starter in 15-Minute Ceremony Near Instant Side for Appetizer or Side Dish One of Many Dishes from Our Salsa Starter Ferment Recipe Trove Got pickles? Turn our fermented veggies into side dishes with speed and panache! Here’s an instant winner using our fermented salsa [...]

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Cultured Salsa or Chutney or Catsup

With the big shine of summer upon the tomato vines, we best get a new plan on holding the glow for another day. Have I got trio of recipes for you. And the bigger news is we can take canned tomatoes and bring them back to "life." Put up your maters and look to make fresh chutney, [...]

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Pickled Peppers - Escabeche

Add Color and Heat! Chile Peppers - the Number One Spice When Columbus landed in the New World, he thought it was the Old World. In search for pepper and other spices he came upon chiles. Since it had a peppery taste they were grouped with pepper corns and now we use the combo term - chile [...]

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Asian Slaw with Coconut Water

Please view this recipe being made on our iTunes site or our YouTube page. We are going to ferment packaged coleslaw mix with an Asian spin,.  I am going to go ahead and put the coleslaw mix into our mixing bowl.  I am going to add 1/2 c. of chopped onions to it. I am using pre-cut onions, right [...]

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