Mar 17, 2018
I haven't #pickled #canned #fermented and #preserved #food this intensely since living the #communelife. Made #kimchi for the first official time. Finally got around to rehydrating #kefirwater grains that I got almost a year ago. Got to pickle some #youngginger for #sushiginger using #redradish and #purpleradish to give it the #pink color naturally. I had extra brine from the sushi ginger so I used it for #carrots #radishes and #onions #experimental #pickling. I also used some great spices from @oaktownspice and threw in some #fenugreek to complicate the flavor profile. (at Oakland, California)
