Bloody Mary via Michelle Auerbach My friend Jen is known for many things, including her enormous hospitality. When she invites you for Sunday Brunch (and often at other times) she will have a pitcher of Bloody Mary’s waiting. Hers just taste better than anyone else’s and finally this winter I found out why. Pickle juice. Or when she is out of pickles, Kimchi juice. This twist gives a probiotic lift to an otherwise not so healthy drink, but it also adds a zing that is hard to define. It’s just good. 1 jigger vodka 1/2 teaspoon horseradish 2 shakes Worchershire sauce 1/4 teaspoon celery salt 2 Tablespoons pickle juice 1 shake Tabasco a few grinds of black […read more]
I keep a bottle of olive oil at work. Quick salad dressing substitute = 1/2 cup of your favorite ozuke ( i like them all but kimchi or beets make a killer salad) plus a drizzle of olive oil. Salty sour perfection on your bowl of happy greens for lunch. No blender, no fuss, no mess, no bottles with crappy ingredients and preservatives. Happy salad and I can keep rolling with the productivity flow when I’m feeling it.
Ozuké played host yesterday to an Indian ladies group. Chani, a member of the group runs an amazing in home Montessori preschool – Radiance Montessori, my three year old Desmond goes to her school. She has been following my pickle factory progress for the last year and asked me to host a fermentation class for her ladies group. Her group, the Ekta Ladies are a broad background of working moms from different age, ethnic backgrounds (Sri Lankan, Indian etc.) and occupational backgrounds. One thing in common, they were a spicy, chatty group with plenty of jolly laughter, jokes and jibes. Most of my classes I teach a basic sauerkraut. Kraut is really the gateway ferment, simple with a high success […read more]