Tag Archives: Mary Karlin

A St Patrick’s Day First

Although I am a red-head, I am in no part Irish. Many people assume that I am but I am German through and through. Not growing up in an Irish household, I don’t recall ever actually having homemade corned beef … Continue reading

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Using Mushrooms to Make Ketchup

Shortly after I started experimenting with fermented foods, I found a recipe for mushroom ketchup. Being American, I had never heard of any type of ketchup that didn’t start out as a tomato except for the banana-based variety that I … Continue reading

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Little Fishies

Flipping through Mary Karlin’s “Mastering Fermentation” book, I came across the section that focuses on seafood. Being a huge fan of pickled herring, my eye went straight to the recipe for pickled sardines with fennel and I made a mental … Continue reading

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