Mustard Loves Pickles

From our Spring 2022 feature with lots more recipes: Mustard Madness     Mustard seeds play a huge role in food preserving all over the world. According to the Kitazawa Seed  Company catalogue, the most common use for mustard greens in the Far East is in pickling. Here are three recipes for your explorations:  …

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Pineapple Tepache 

From Fun with Fermentation by the Monclair 4H   This easy-to-make low-alcohol wine is often sold on the roadside in places like Mexico and Central America where pineapples are grown. It can be made with pineapple rinds or the whole pineapple. 2–3 pounds ripe pineapple or scrap pineapple rinds ¾–1 cup raw low-processed sugar* Whole…

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Jalapeño Pineapple Kraut

From Fun with Fermentation by the Monclair 4H   Makes approximately 6 pints 2 heads cabbage, coarsely chopped 2 tablespoons salt 1 pineapple, cut into chunks 2 large jalapeños, thinly sliced (use to taste) 1 teaspoon chipotle powder 1 teaspoon cumin seeds 1 tablespoon Mexican oregano (optional) 1 teaspoon smoked paprika (optional) 1 bunch scallions,…

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Pickled Green Walnuts

From Green Walnuts     My favorite way to enjoy these pickles is on crostini with a sharp cheese, such as cheddar. Garnish with fresh herb, such as chervil, for a bit of brightness. Yields about 2 quarts. 30 green walnuts ¼ cup kosher salt 1 quart water 1 quart apple cider vinegar ½ cup…

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Vegetables Pickled in Rice Bran(Nukazuke)

From The Cultured Pickle Shop which is a chapter of Japanese Farm Food Adapted from Japanese Farm Food Years ago, when Tadaaki and I were first married, we made rice bran pickles (nukazuke). They immediately captivated me. The mildly sour rice bran imparts an unusual tang to the vegetables that is more subtle than the…

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