Check out this beautiful, just-made kimchi made by my fellow Slow Food board member and Rooting DC pickling workshop attendee, Shelu:
Tell me you wouldn’t put that up on your shelf to impress your friends. (Actually, if you really want to impress them, they should taste your homemade kimchi.) It’s so complex and spicy, not at all pricey, and so easy to make with just about any greens you have around. Pickles are just as easy and inexpensive. Who knew!
This is what 50+ attendees learned at the SFDC-sponsored pickling workshop this past weekend. I blabbed for about 15 minutes while folks nibbled on savory pickled beets, radishes, turnips, and spicy beet green/cabbage kimchi I’d made, and then folks got their hands dirty. (Well, after washing them first, of course.) A mere 20 minutes of mixing and mashing later, each eager novice pickler and fermenter left with a jar of something tasty. Not bad for a Saturday afternoon.
It was a group effort, as all good food experiences must be. I could not have done it without the help of my fellow Slow Food DC board members, who not only sponsored the workshop ingredients (including produce from Farmer Mo over at Moutoux Orchards) but also helped and encouraged me leading up to and throughout the day! Rich even made a beautiful poster with ideas for Ark of Taste you could find locally to pickle:
What’s that? Suddenly have a hankering for some pickles? Have more questions about making pickles? Well, I’ll be at the (also free) Slow Food DC annual potluck this coming Saturday, and I’ll be bringing along some goodies I pickled on Sunday afternoon (because clearly I have not done enough pickling lately)….