More than a month ago the kids in my “food appreciation” classes here in the District of Columbia peeled a bunch of turnips and turned them into sauerruben, basically the turnip equivalent of sauerkraut. The turnips were mixed with sea salt and pressed into a heavy-duty plastic bucket, where they have remained in one of […]
Tags:fermentation·German·kids·meat·turnips
I have a confession to make about last year’s pickles. I don’t think they were that great. We made quite a large quantity for my “food appreciation” classes at the private elementary school where I teach here in the District of Columbia. The kids were wild for them and we served them at the parents’ […]
Tags:cucumbers·fermentation·pickles
The headline for today’s post is a bit deceptive, in that I don’t have an Uncle Moyshe. But I imagine if I did have an Uncle Moyshe and he made pickles, they would be very much like these. Because these are not canned pickles, but pickles that ferment in a salt brine. These would be […]
Tags:cucumbers·fermentation·pickles
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