Recently, the internet has been in a tizzy over whether or not mason jar ferments are truly safe. Perhaps you’ve read other bloggers struggling with the issue. Or, maybe this post is the first you’ve heard about it. Or maybe you’re one of the few who’s wondering why I’m even talking about fermentation at all, let alone something called mason jar ferments.
Getting Cultured: Questions and Answers
Last week, I asked my FaceBook community to share their questions for Jenny about culturing foods and her newest e-course. These are Jenny’s answers!
Pickle Relish Recipe
Nothing says love like a homemade dill pickle relish recipe. Okay, so maybe some things do — like chocolate, or an Australian Shiraz wine, or a foot massage. Oh, and then there are those adorable squeezy hugs that my boys are so keen on giving. I’m getting sidetracked.
I love pickle relish, particularly dill pickle relish. And when I became a label Nazi, I realized I needed to create a dill pickle relish recipe that could keep my family in fresh, old-fashioned, pro-biotic, lacto-fermented pickle relish until kingdom come. That’s because store bought pickle relish (even dill pickle relish!) not only contains nasties like high fructose corn syrup or sugar, but it’s also made with a vinegar brine and industrial canning. In other words, the dill pickle relish you buy at the store is dead — nothing at all like the sour, fizzy, old-fashioned pickle relish recipes our great-grandmothers were famous for.
Sample Some of These Tasty Morsels
Ah, it’s that time again. Time for some Real Food L-O-V-E. I stumbled across so many fascinating sites and news stories this week — far too many to count.
Here are the ones I found most helpful. Just like last week, I promise these tasty morsels are fun to read, easy to digest, and serve as great food for thought. In other words, they