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| Not your grandma's pickles | |
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| Topic Started: Oct 16 2017, 08:31 AM (253 Views) | |
| agate | Oct 16 2017, 08:31 AM Post #1 |
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Interesting article. I have no grand-daughters at the 30 years of age, a few g-sons getting there but doubt they would be into this. I look at as a good sign. There's a new wave of home preservers on P.E.I. and they're creating food, drinks and snacks their grandmothers have likely never heard of. ¡öCanning is cool again: Food blogger offers tips for making the most out of your garden haul ¡öA more probiotic pyramid. Researcher wants fermented foods added to Canada Food Guide Lacto-fermentation is a particularly popular practice among this generation of homemakers ¡ª it's natural fermentation, without any vinegar or cultures, that can be done simply in salt water on a countertop. Once the desired level of fermentation is reached, it goes in the fridge. "I don't think kombucha was something our grandmothers were making!" laughs Laura Hogan of Charlottetown, who started fermenting last year http://www.cbc.ca/news/canada/prince-edward-island/pei-pickles-preserving-generation-millennials-1.4351730 I particularly liked this... But I couldn't get it, so I called my nanny," MacEachern says. "She agreed to teach me how to make pickles just like she does." Her grandmother, Bette Campbell, even purchased all the supplies, and the two made bread-and-butter pickles and mustard pickles. MacEachern now cherishes the hand-written recipes her grandmother gave her, and has since attempted to make pickles on her own but says they've never turned out quite as good. We grannies better get ready laugh123 |
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| goldengal | Nov 7 2017, 04:44 AM Post #16 |
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Mistress, House of Dogs
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We have been doing the same thing with rutabaga (the ones we used to call turnip) for years and works well. Take care, Pat |
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