Colorado’s very wet spring is producing bumper crops of veggies, greens, herbs and fruits. For the first Radio Nibbles of the summer, John Lehndorff talks with Darren Cook of Boulder Fermentation Supply about how to preserve, pickle and save the flavors of the season. Kimchi, kraut and kombucha, anyone?
Listen to find out the best thing Darren tasted lately – and yes, it involved fermentation.
For more on fermentation, read John’s Boulder Weekly column: boulderweekly.com/cuisine/fermenting-joy.
Listen:
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Save Summer Flavors! Become a Pickler and Fermenter Por Jaijongkit
