This month’s Food in Jars Mastery Challenge was all about using fermentation to preserve food. Despite the health benefits provided by fermented foods, I have never really been a fan. At least I wasn’t a fan until I realized that both sour dough bread and yogurt rely on fermentation to develop their unique flavors. And then my neighbour gifted me with a jug of milk that would go bad before she returned from her travels. Clearly the universe was telling me to make yogurt. Continue reading
You can’t evoke great spirits and eat plums at the same time.
George William Russell
This month’s challenge was quick pickles.
I like red cabbage so I thought I would give this recipe a try. It was a tasty and attractive addition to our Easter meal. Continue reading
This month, The Food Mastery Challenge was to make either jelly or a shrub. Continue reading