cob. I loaded the pressure canner with 19 pints of delicious, local grown, Sakata sweet corn.
I've always wanted to make preserved lemons, so in between the two canning sessions, I was able to check that off my list.
The latest buzz is that fermented foods are amazingly beneficial. They contain 'good' bacteria which help with digestion and in turn increases nutrient absorption. Pickling recipes are available for almost any vegetable you can think of. Being a fan of brussels sprouts, I decided to try a recipe for Brussels Sprouts Kimchi. First I had to locate the Korean red pepper powder Gochugaru, which is supposedly the definitive ingredient when making Kimchi. (Thank you Goggle)
Lastly, I whipped up another jar of my old stand by, pickled red onions, which I put on just about everything.
I call this, a good day!