What theautumn leftbehind.

Notes on salting, pickling and keeping food through the cold months, written in one small kitchen with too many jars.Updated when something is ready

Thisyear’sshelf

Beet kvass

Nine days, cool cupboard, one crust of rye.

Salted lemons

Six weeks in the dark, then everything tastes better.

Dill cucumbers

Brine at five percent. Oak leaf for the crunch.

Sour cherry jam

Less sugar than anyone’s grandmother would allow.

Salt by weight,never by spoon

Spoons lie. Two percent of the total weight of cabbage and water has not failed me yet, and a cheap kitchen scale costs less than one ruined crock.

The week theplums came in

There is a short stretch when every tree on the street gives up at once. Halve them, stone them, and accept that the kitchen will be sticky until Sunday.

Keep it cool,keep it under

Almost every failed ferment I have made was something floating above the brine. A small saucer and a clean stone solve nearly all of it.