This post shows just how easy it is to preserve food; the recipe used less than a cup of carrots and green onions but could be scaled up or down as you’d like. I’m back in cooking classes with my Father (we’re studying knife skills this month) and that means two things:
- I’m going to learn some new things (which always excites me)
- I will gain access to food I don’t normally buy; classes are rarely based on season or locality and I often take extra ingredients home to prevent them from being thrown out.
As part of our training I was practicing cutting carrots and green onions. After successfully transforming them into thin strips (Julienne), I packed them to take home and needed a plan. I experimented with fermenting the two ingredients together and was quite surprised at the results!