Flipboard Culture DeskIf you have a fridge groaning with random jars and containers, each containing a single pickle or a couple of cubes of feta, then congratulations, you have treasure. @Eater's Sarra Sedghi writes about how you can use brine and vinegar from preserved foods as the basis of dressings and marinades, or just to add zing to any dish.
Ms. Que BanhMom bought a few cans of these #braised #abalone tins from #Chinatown.
#AsianMastodon #AsianFoodProducts #EthnicEats #CulturalFood #TraditionalFood #POCfoods #FoodCulture #AsianDiaspora #SouthEastAsianFood #TootSEA #Seafood #PreservedFoods
Our process photos are on my Mom's phone so I'll upload those later in week. This is what they look like - after fermentation for over 10 months.
#AsianMastodon #ChineseFermentation #AncientFermentation #SaltedLimes #PickledLimes #POCfoods #CulturalFoods #TraditionalFoods #AsianFermentation #Fermentation #FoodPreservation #PreservedFoods #TootSEA #SouthEastAsianFoods
ArniepixPut up 2 #ferments today, #tomatoes and #tomatillos. Both based vaguely on the #Russian cherry #tomato #ferment in Linda Ziedrich's Joy of #Pickling.
Lots of aromatic #herbs, no #spices to speak of.
#tomato #tomatillo #pickle #pickles #fermentation #fermentedfood #fermentedfoods #summer #foodpreservation #preservedfoods
Snu BearThe great marmalading of 2022. This was the second batch Dad and I made from our neighbours orange tree. He even bought some pretty new jars as we’d already used up the recycled ones.
Just because we were discussing #marmalade yesterday 😄
CLM