Grace Lee’s gorgeously vivid kimchi.
February has drawn to a close and so it’s time to wrap up the second round of the Food in Jars Mastery Challenge. I continue to be so honored and delighted that so many of you are going along with me on this crazy journey!
This month, we focused on preserving with salt and so many of you spent your time exploring the many options. There were 325 of you that submitted projects to the spreadsheet (down from last month’s 600-ish number, but still great). I think it’s safe to say that even more of you attempted preserved citrus, gravlax, cured eggs, soup base, herbes salées, sauerkraut, and more than reported it.
I loved seeing the positive trend in feelings about salt preserving. We only scratched the surface of a very deep food preservation tradition and I do hope that some of you keep exploring this area.
Dried Herb Salt, Herbes Salées, & Soup Base
- A trio of garlic herb salts – Les Campagnonades
- Szechuan peppercorn salt – wlmich
- Salt preserved dill – A Forager’s Home
- Cilantro salt – The Scholarly Redneck
- Preserved salmon with nettles – Just Another Day on the Farm
- Lemon herb garlic salt – She’s Almost Always Hungry
- Lemon garlic salt – Southern With a Twist
- Orange coriander salt – The Pit Stop BBQ
- Citrus, shiitake, and parsley, lemon and garlic salt – My Savory Spoon
- Southeast asian herb salt – A Plateful of Happiness
- Herbes salées in Weck – blytheandpark
- Homemade vegetable stock concentrate – Cookin Mum
- Layered citrus salt – East of Eden Cooking
- Finally dry herb salt – he4lthybody
- Cilantro lime salt – genaboehme
- Herb salts and preserved lemons – breezycukale
- Stock base – First Things First
- Herb salt and preserved lemons – subculturalfarmgirl
- Herb salt and preserved citrus – Mindy Friedmann Duff
Sauerkraut & Kimchi
Chopping collards from Brit in the South
- Klakdugi – graves_will
- Kraut, yolks, and more – Elaine Meep
- Kraut, preserved lemons, and more – Canarella
- Vivid kimchi – knitatnite
- Carrot and cabbage kraut – Destination Unknown
- Kraut and preserved lemons – roguewrld
- Sauerkraut and preserved lemons – Miles Away Farm Blog
- Rosy kraut – Dona Gomez
- Collard kimchi – Brit in the South
- Bacon kimchi – mnhappyhappy
- Polish salted mushrooms – Yarnivorous
- Purple kraut – lisakjimenez
- Colorful kimchi – gdlee9270
- Pineapple daikon mak kimchi – Gin’s Kitchen
- Lemon curtido and more – Food Swap Silicone Valley
Preserved Citrus
Photo from Cheese and Cracker Jacks
- Preserved lemon chunks – jmagooza
- Preserved lemons and limes – Tiffany Mitchell-Brewer
- Moroccan preserved lemons – GraversParadise
- Preserved lemons for days – Maura Sharp
- Early morning preserved lemons – Amy Weltner Realtor
- Salt preserved blood oranges – Sandra Guillory
- Sunny salt preserved lemons – LeAnn Locher
- Salt cured lemons – The Basket
- A Moroccan preserved lemon video – Leslie-Ann Miller
- Two quarts of preserved lemons – Spinstah
- Spiced preserved lemons – muffinlady01
- Preserved lemons, before and after – carololsen14
- Preserved citrus in a fabulous vintage jar – Cheese and Cracker Jacks
- Homemade preserved lemons – Sidewalk Shoes
- Preserved meyer lemons with Corfiot bay leaves and Kampot pink peppercorns – Victory Canning
- Preserved lemons in blue jars – rachelegger
- Preserved lemons – sam8371
- Salt preserved limes – tatertate85
- Historical recipes for preserved lemons – Turnspit & Table
- Salt preserved Meyer lemons – msroest
- Pretty preserved lemon – Feast in Thyme
- Preserved lemons and limes – Bubble Tea for Dinner
- Preserved lemons with bay and black pepper – Beth Sternheimer
- Preserved lemons – snowmonkeyplum
- Preserved grapefruits and oranges – Boudreaux Hund
- Limes in salt – tameyourheart
- Salt preserved lemons – Shades of Bliss
- Salty oranges – Jams and Chutney
- Gochugaru preserved lemons – 215kate
- Salt preserved lemons and oranges – Gone Walkabout 2
- Sweet preserved kumquats – Prospect the Pantry
- Salt preserved grapefruit – heartstenciled
- Preserved lemon how-to and history – Love & Wild Honey
- A row of preserved lemons – Cathy Samko
Gravlax & Cured Egg Yolks
Laurie Kane’s gorgeous beet gravlax
- Gravlax – isabellangevin
- Gravlax on toast – icewerks
- America’s Test Kitchen gravlax – Mauka Girl Creates
- Cured egg yolks – Start Now Wellness
- Grated cured egg yolks – Anna Knapp
- Muffin tin cured yolks – brooklesprouts
- Gravlax and more – Thoughts and Reflections
- Dreamy gravlax – Laura Shellaburger
- Beet cured gravlax – lauriehkane
- Egg yolks and preserved lemons – Sustainable ME
- Gravlax on a bagel – Jen Carr
Eek! I submitted this month but I’m not sure it got processed… got a wonky error message when I submitted. I’m not sure if this is the full round-up of links or just highlights…. if the former, it definitely didn’t go through. Oh well. *I* know I’m still on track.
Weird. I submitted my soup base, but I don’t see the link to it. Will you include every link or do you pick and choose? The link was up in January, which is why I ask. Thanks for hosting this crazy challenge; I’m enjoying it!
Because of the volume of submissions, I can’t include every link every time. I’m so sorry that I didn’t manage to get you into the round-up this time.
It’s okay, thank you so much for hosting the challenge! I’m sure it’s an organizational challenge in and of itself. 😉
Crap, where do I find the month-by-month topics again?
Right here!
This and every month you give us a Dictionary of Sites to visit. I so love looking at everyone’s recipes and Websites. thank you again Looking forward to March I am a Jam maker and Jelly will be so out of my norm! xoxo
This months challenge was so rewarding! I made a trio of citrus salts and it couldn’t have been easier. I’ve already used the lime in a cake and a sprinkle of lemon on my afternoon apple. Thank you for including my post in the round up!
Dang it. Looks like I also cut the deadline too close. This is such fun – trying projects and methods that might have previously seemed a little intimidating. I’d had the idea for a while and finally ended up making it: Gin Spiced Gravlax. (https://spiritedbites.wordpress.com/2017/02/27/gin-spiced-gravlax/) Not with actual gin, so definitely in the salt preserving category, but rather flavored with some of the same spices used to make gin.
Can’t wait to peruse these and to try the March project!
I made the vegetable concentrate and loved it, I then dehydrated a good portion which it turns out is fantastic in just about everything as a powder
Fantastic roundup!
I love your idea to preserve eggs and if I ever get any more duck eggs from my local organic nursery I will be doing that.
I also like the idea of the herbed salts and may try that next.
My copy of Salt Sugar Smoke by Diana Henry arrived today and I love it. There are several things in there I am going to try. Thanks for reminding me it was on my amazon list. I also bought her book Plenty. It has some recipes for using preserved lemons.
Oops, I missed the submission too! I made pink sauerkraut (with beets) for Valentine’s Day, as well as a batch of preserved lemons. I have not used the lemons yet, but I look forward to trying one of your suggested recipes.
I used some of my Vegetable Soup Base for the first time yesterday. I added a couple of heaping tablespoons to a small pot of simmering water, dumped in a box of rigatoni, and let it simmer till just shy of al denté. Then I tossed in a handful of frozen green peas, took it off the burner, and let it sit for a couple of minutes. No need to strain it through a colander because most of the flavorful broth had absorbed into the pasta! I just scooped a big serving into a bowl, topped it with some grated Parmesan, and YUM !!
I completely missed submitting this month but I did make soup base aND it is was easy and we use it all the time. Will definitely make it again.