When Life Hands You Garlic Mustard, Ferment It!

Garlic mustard is the poster child of invasive species. Brought as a food crop for home gardens by settlers, this is a great wild food to pick with wild abandon. Eat it and ferment it while helping out local ecosystems.

Fermenting Garlic Scapes

Garlic scapes, the young flower stems of the garlic plant, have delightful flavor and can be preserved through lactic-acid fermentation in pickles, a convenient flavor paste, or as an ingredient to kraut or kimchi.

Cubed Spring Radish Kimchi and 5 Reasons to Make It

Radishes are the red and white stars of my spring pickling classes. If you have more radishes in your garden than you can eat, or if you are just looking to try something new—I say pickle them! Not convinced? Here are five reasons radishes are to be fermented and a recipe for Spring Radish Kimchi to get you started.