How To Make Salt Preserved Meyer Lemons (The Easy Way)

Salt Preserved Meyer Lemons

It’s Meyer lemon season and I’m going nuts. (Meyer lemon curd, anyone?) Regular readers probably already know how much I love salt-cured lemons. They are an essential condiment around my house, worked into salad dressings, braises, rice pilaf, fresh salsa and more. Last year, I ran out of salted Meyer lemons in July, with months [Continue Reading...]

Lamb Blade Chops with Apricot Halves and Salt Preserved Lemon

Lamb Chop with Preserved Lemon and Apricots

This is a simple one-skillet dish disguised as a fancy-pants chef-type meal. The deception works because we’re using slightly more exotic pantry ingredients like salt-preserved lemons and apricot halves in syrup. The salted lemons, apricots and warm spices meld together into a Moroccan-influenced sweet and sour sauce that rocks with the lamb blade chops. If you don’t [Continue Reading...]

Stir-fry of Pickled Green Beans with Ground Pork

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This Chinese inspired skillet stir-fry gets its distinctive flavor from the sour pickled green beans. These are beans that have been traditionally brine pickled through lacto-fermentation, rather than quick pickled with vinegar. Any fairly sturdy sour pickled vegetable will work very well in a dish like this. I adore lacto-fermented turnips with beef and chili [Continue Reading...]

Giveaway: Farm Curious Wide Mouth reCAP Fermenting Kit

Wide Mouth Fermentation with Recap

Update: Contest is now closed. Congratulations to contest winner Sarah Z, and thank you to FarmCurious for sponsoring this giveaway. Thank you to all who entered! You know what we haven’t done in a while? A kick-ass giveaway. Some time ago, I suggested that you could make a really inexpensive fermenting crock with a Mason jar, [Continue Reading...]

How To Turn A Mason Jar Into A Fermenting Crock

Mason Jar DIY Fermentation Lid (1)

You can spend a lot of money on specialized pickling crocks. Go ahead, be my guest. You’ll learn all about how your $25-$200 is buying you an ideal anaerobic environment in which to nurture your precious anaerobic bacteria…blah, blah, blah. Me? I don’t need another unitasker in my kitchen. I like to be able to use a [Continue Reading...]

Lacto-fermented Cherry Salsa

Lacto Fermented Cherry Salsa (5)

It’s been cherry-palooza around here. I’ve dried, frozen, canned in lime-almond syrup (fabulous, by the way), given away and eaten (and eaten and eaten and eaten) fresh cherries by the pound. We’ve even got my 2 year old saying “cherries make ya poop a lot!” which seems far more adorable when it’s coming out of [Continue Reading...]

Ack! My Sauerkraut Has Mold On It!

Mold on Sauerkraut

So you picked up a copy of Wild Fermentation and became a lacto-fermentation groupie, huh? It happens, I get it, it happened to me. And why wouldn’t you want to ferment everything in sight? The result is tasty, nutritious, rooted in the oldest traditions of food preservation and kinda badass in a “I dance with the [Continue Reading...]

We Have A Wild Fermentation Winner!

Last week, in honor of hitting 1,000 followers on the NW Edible Facebook page I sponsored a giveaway of one of my favorite preservation books, Wild Fermentation by Sandor Katz. Well, we have a winner! A huge congratulations to Kristin, comment number 49. Kristin, you’re the winner of Wild Fermentation! Send me an email (nwedible [Continue Reading...]

1,000 Strong, And Growing – A Wild Fermentation Giveaway!

You know that jingle for kid’s vitamins: We are Flintstones kids – ten million strong, and growing…. Please tell me you remember that ad or I’m going to feel really, really old. Anyway, that tune has been running through my head about the Northwest Edible Life Facebook page, except instead of ten million, it’s a thousand strong [Continue Reading...]

Culture Your Cukes: Lacto-Fermented Pickles

My pickling cukes are starting to come on, which means it’s time to get cozy with your friend and mine – the beneficial microbe! I am a tremendous fan of pickling through lacto-fermentation. Think of it as yogurt making with vegetables. Beneficial bacteria chomps down on the natural sugars and starches in the vegetable and converts it [Continue Reading...]