Topped with bacon and cheese, marinaded portobello mushrooms make juicy and hearty burgers. Or skip the bacon for a delicious vegetarian meal.
Fermented Curtido
Somewhere between a coleslaw and a sauerkraut, Curtido is a tasty fermented mixture of cabbage, carrot, and onion; lightly fermented and traditionally served with pupusas.
Sourdough Starter
Make delicious homemade sourdough breads using your own sourdough starter made with flour, water, and time.
Refrigerator Pickles
Fridge pickles are a quick way to use some of this years’ garden cucumbers. Refrigerator pickles take half hour to make and last 3 months – without canning.
Dill Pickle Relish with Jalapeno Peppers
If you’re looking for a way to preserve all those end of the season garden cucumbers or just want to save money on a relish habit, this dill pickle relish with jalapeño peppers is simple and delicious.
Master Tonic (Fire Cider)
Learn to make and use this potent folk remedy. Fire cider is an infused vinegar used to boost immune system and give your taste buds a real kick in the butt. 😉
