Join us in the pickle craze! What’s old is new again, and the ancient art of using a brine to help preserve fruits and veggies is back with a vengeance. This popular food trend isn’t going anywhere! Quite frankly, I hope it’s here to stay.
Whether you are from Portland, Brooklyn, or rural Ohio, you will be seeing it a lot more, showing up in food magazines, restaurant menus, and right here at DLM! Why not learn how easy it is to do in your home kitchen?
The DLM Culinary Center has picked up a new line of really cool (and colorful) fermentation kits for the home cook. The kits come complete with directions, recipes, and everything else you need to make your own kombucha, kimchi, pickles, and even sauerkraut!
Here are a couple good reasons you should become a sour puss:
– Increase and extends your availability to Eat Local! A lot of our local produce can be available yearlong from your pantry- think beets, tomatoes, asparagus, onions, Swiss chard, mustard greens….
– It’s really good for you! Fermented foods are great for your digestive track.
– Pickled veggies and their brine make for a pretty good cocktail! (Brunch anyone?!)