Greylock NationLocal Weather Alerts
There are currently no active weather alerts.

September 23, 2016

Plenty #7: Darra Goldstein Helps Ferment the Food Revolution with CURED

Thanks for joining us for another mouthwatering helping of Plenty, the farm and table podcast that examines the people, practices, and policies that affect what goes on behind the menu and beyond the shopping list. This episode? Number 7. “Darra Goldstein Helps Ferment the Food Revolution” with the brand new journal of food preservation, CURED, from Zero Point Zero Media.

The pickled Kyoto specialty, Shibazuke, is a mix of chopped eggplant, ginger and a cucumber-like vegetable known as uri gourd. The vegetables are traditionally allowed to ferment in brine for about a year, but more modern versions involve salting them for a month (photo, Akihito Yoshida).
The pickled Kyoto specialty, Shibazuke, is a mix of chopped eggplant, ginger and a cucumber-like vegetable known as uri gourd. The vegetables are traditionally allowed to ferment in brine for about a year, but more modern versions involve salting them for a month (photo, Akihito Yoshida).

Keep Reading

0
/*
0 $0.00
Go to Top