DIY Food: Cooking From Scratch Made Easy
By Grit Staff
We all know that made-from-scratch food not only tastes better, but it is also significantly better for our health, since it contains just the stuff we want to eat – namely food – and none of the additives that make up the bulk of today’s more processed options. We should probably warn you, though – cooking from scratch can become a gateway activity … to more cooking from scratch! If you find yourself wondering, “Why can’t I do it ALL from scratch,” you are certainly not alone, and we’re here to enable – we mean help. Here are some of our best tips for taking your food DIY to the next level.
Quick Pickling or Lacto-Fermentation: Which Food Preservation Method is Right for You?
The author’s fermented sauerkraut Photo by Jenny Underwood Last month, I wrote about some very common and useful food preservation methods. Just like everything, each method has its pros and cons. This installment will address some more of my favorite preservation methods: lacto-fermentation and quick pickling. These two methods have been around for ages. Who […]
Fall Fungi: Safely Forage and Prepare Autumn Mushrooms
Most folks think of “shroomin” or hunting wild mushrooms in the spring, but fall mushrooms are often more plentiful and need less cleaning since many of them grow on trees and old wood instead of on the ground.
Vegetable Processing and Preservation
Process and preserve vegetables by sticking with what you know to keep what you grow.