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Salting Cabbage in North Carolina & Scotland

In doing some research, I ran across a couple of interesting public-domain articles mentioning dry-preserving vegetables in salt. The first is a photo from the University of North Carolina, from a food history collection showing men and women in 1917, packing barrels of cabbage. I’ll have to research what the differences are between “kraut in light salt” and “cabbage in brine”. I’d always assumed cabbage in brine was called kraut!

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Lacto-Fermented Foods Turn Off Sugar Cravings!

Intuitively, I knew the bitter flavor of the pickle had somehow rebooted or satisfied my son’s carb-cravings. How, or why, was a mystery, but from that point on, every meal began with bites of bitter flavors – blue cheese bits, salads with grapefruit segments and lemon-oil dressing, olives, and home-made half-sour pickles….

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Are You Killing Your Taste Buds with Processed Foods?

Are You Killing Your Taste Buds With Processed Foods?
by Jason Yun

There are about 10,000 taste buds on your tongue right now. Each one has a receptor that reacts to different substances and makes it possible for you to taste the foods you eat. There are five elements of taste: sour, bitter, salty, savory, and sweet. But did you know you can desensitize your taste buds?

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Improved Iron Solubility in Fermented Carrot Juice

While the following research was performed in a laboratory with very controlled conditions, the information we can glean from this is that lactic-acid fermentation improves carrots –

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Love Food? Love History!

Before there were kings and queens, emperors and rulers, food was already making history.

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Did you know...

  • Pickled carrots and turnips are produced in Asia and Africa. They are known as hua-chai po in Thailand and tai tan tsoi in China.

    —Asian Pickles

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