Posted in Carrots, Condiments and Sauces, Fermented, Friday Food Porn, Lacto-Fermenting, Peppers, Pickling, tagged escabeche, fermented, lacto-fermented, pickling on September 9, 2011|
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**Psst! I’ve since posted the recipe for this here.**
Spicy pickled escabeche, just like the kind you’d find on the tables at authentic taquerias. Only this one is lacto-fermented, so it packs a sour, probiotic punch.
Shockingly addictive, and it also makes BMG feel pretty a-okay about tortilla chip and margarita dinners.
As if a sense of propriety were standing in my way?
Happy weekend, misfits!
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Sexy, Sexy Vegetables
Bags of bok choy and a huge bowl full of Egyptian Walking Onions.
This is just the bok choy that’s getting frozen. The rest is being pickled, fermented, sauteed for dinner, and turned into Hot and Sour Cabbage. Wanna grow your own bok choy next year? They have shallow root systems, so you could pull it off in windowboxes! We started harvesting at 30 days after transplant…not too shabby, eh?
Speaking of pickling and fermenting, why not take the classes I’m teaching in those very subjects? Sign up for the Creative Connection Event in St. Paul, MN, September 15th through 17th! It’s going to be a blast! My classes are Pickle It! and Let’s Ferment! If you’ve ever wanted to know how to make the easiest ever vinegar pickles, naturally fermented vegetables, apple cider vinegar from fruit scraps, sourdough bread, and a heck of a lot of other things (ooh, mysterious!), you’ll love these classes. Plus, I’m hearing about all the fun social stuff (Cupcake Farewells? Craft Markets?) that’ll be included in your pass, and, uh, it sounds freaking delightful.
FREAKING DELIGHTFUL, I TELL YOU!
Register today!–class size is limited to keep everything hands-on and fun, fun fun!
What are you harvesting?
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