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Korean White Radish Kimchi (Dongchimi)

“Kimchi – Love it or loathe it, once you have eaten it, you will never forget it.” – David Chazan, BBC News

What an odd growing season we’ve had this past summer! While most crops suffered from summer’s snub – drenched in cold, pouring rain; deprived from the usual sweltering heat – the radish are shining stars, measuring 3-5 inches in length, and a girth to match! This is the year to make radish kimchi, one of the many variations of kimchi. described to me as a “Must Do!” by friends who claim it is their all-time favorite kimchi. (See Pickl-It FAQ, Kimchi)

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Probiotic Effects on Cold and Influenza-Like Symptom Incidence and Duration in Children

Fermented foods are a rich source of a wide variety of probiotics – lactic acid bacteria, a scientific fact that is well-documented. One of my favorite “reads” is the Handbook of Fermented Functional Foods, a beloved Christmas present given to me by my husband, a few years ago.

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Not All Pickles Are Created Equal

This is a test excerpt…

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Did you know...

  • Beers, lagers, and ales generally rely on the yeast, Saccharomyces cerevisiae, although lager yeasts will probably always be known as, Saccaromyces carlsbergensis.

    —Fermented Beer

Testimonials...

  • “When living in Bulgaria, I never understood why our Bulgarian friends loved the brine from their fermented cabbage. Now I do, after reading the information at your site! Whenever they felt ill, grandma would just go scoop out a cup of the brine and the sick person would drink a cup every 8 hours, until they felt better! Thank you!”

    —Linda C. - Ohio