Mastery Challenge: Salt Preservation (Sauerkraut and Preserved Lemons)

Marisa of Food in Jars has posted the February Mastery Challenge, Salt Preserving. I have already dabbled with this in the past, making sauerkraut, preserved lemons and other salt preserved items. I even purchased a cool kitchen gadget, the Kraut Source, to make small batch kraut making a little easier. This month, I decided to

Read more

Oktoberfest menu: channeling my inner-German (recipe)

Today is the last day of Oktoberfest, according to this morning’s San Francisco Chronicle. However, in my house, any day can be Oktoberfest, with a quick trip to my favorite German meat market and a few cups of homemade sauerkraut from my secret stash. Last week I pulled together an Oktoberfest dinner which was a

Read more

Slow food, pickles a plenty

Pickle exhibitThis weekend was the Slow Food Nation conference/meet-up/thingamabob (what do you call a day devoted to food – ah, yes, nirvana) in San Francisco at the Civic Center and Fort Mason, and I was fortunate enough to go both Saturday and Sunday to the Taste Pavilion. Saturday, I volunteered to work at the Welcome

Read more