The above section was paraphrased from the Cultured Pickle Shop in Berkeley, CA.
I'm pretty excited about beginning a nukadoko again. An attempt was made a couple of years ago using wheat bran but I couldn't get into the daily habit of tending to the bed and had to give it up. Now that I have the space and have sourced organic rice bran, the plan is to keep the pot in chore rotation along with my other ferments (and kitties and plants). Imagine placing a couple of beans or asparagus spears in the nuka in the morning then pulling the earthy and meaty pickles out in time to enjoy with dinner that very same day. Looking forward to it!
Chef Cindy serves up science in St. Thomas
The May 14, 2015 edition of the St. Thomas/Elgin Weekly News featured an article on myself and Elgin Harvest. I love this oven!
Eating. Drinking. Sharing.