Veteran cookbook authors Bruce Weinstein & Mark Scarbrough talk about three ways to pickle: room-temp lacto-fermentation, short-cut fermentation, and refrigerator pickling. All ways explored in their new book COLD CANNING. Plus, a one-minute cooking tip about soy sauce. And bagels with blackberry conserve!
Read moreWELCOME TO OUR KITCHEN: We're talking about pickling!
A gorgeous shot by Eric Medsker of Bruce’s pickles for our new book, COLD CANNING!
