— Sally Rudebeck

I love to pickle and ferment foods. Um, some of the ones I put into our plant-based pro course that I love are, I love to do a fermented sriracha. Um, which I usually take Fresno peppers. Um, and I do kind of an Asian, you know, style one. So I do ginger, um, Fresno peppers and garlic, um, blend those all up and then let them sit for about seven days, you know, stirring once a day and then adding vinegar to those. And it's a fantastic, uh, sriracha, um, that has just a slightly different flavor. And you can go more traditional and just do the garlic with no ginger. If you want more kind of the, you know, the rooster style kind of sriracha, if you'd like that to have the garlic sriracha. Um, that's one of the ones that I love to always have in the fridge. Um, I also love to do pickled onions, just a quick pickled onion where it's just, you know, heating up a vinegar water mixture with some salts, pouring it over some red onions with some peppercorns in there. Um, just the other day I also did banana peppers, you know, where I added a little bit of dill. I added a little bit of sugar into that as well, which I don't normally put sugar, um, in many things, but that's one of those things. Um, it's just a recipe that my grandma used to make and it just a kind of a throwback for me. So that's just banana peppers sliced with some peppercorn, some dill, uh, vinegar, water sugar and salt mixture, and they come out fantastic. Um, you know, but there are also like green tomatoes, like cherry tomatoes I love to be able to do in the summer, in the spring, um, early summertime to be able to do those is one of my, you know, favorite things to be able to do. Um, you know, for tips on those. That's why I didn't wanna go too far into the fermenting, um, or doing sauerkraut without the salt. Uh, you just wanna make sure that you're careful about doing them 'cause there are, uh, things that can go wrong when you're fermenting. Um, foods pickling is a little bit different, um, but just, uh, you know, do a little bit of research and make sure you're, you're either following a recipe from a reputable source. Um, there are a lot of forums out there specifically on fermenting and pickling, which I would highly recommend to be able to go check out. There are a lot of them on a platform called Reddit, uh, that are specifically around fermenting, um, and a lot of fun kitchen things on there as well too. Um, and I think there are some on Facebook as well. So definitely check some of those out. Um, but yeah, fermenting foods great fun thing to be able to do. Um, you know, I've been looking at doing some, like, some con like some, uh, Tempe as well too, and looking at other ways to be able to make, um, fun fermented foods like misos and stuff. But, um, all kinds of fun experiments to do in the kitchen.