Fermented Foods
That Hausa Vegan
How Sitalbanat Muktari brought her Nigerian traditions into her vegan kitchen By Anna Mindess | Photos by Scott Peterson Sitalbanat Muktari’s life made a turn on a vegan donut. Born in Utah, Muktari (now 32) lived for many years with her family in Northern Nigeria, steeped in the local Hausa culture. Sital—as she…
Read MoreMustard 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: …
Read MorePineapple 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…
Read MoreJalapeño 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,…
Read MorePickled 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…
Read MoreVegetables 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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