This raw, pickled blend of organic ingredients is just as good for you as it is to eat. Made only with cabbage, lemon, sea salt and digestion-supporting ginger, it’s naturally rich in probiotics, making it the perfect conclusion to a heavy meal—not that you’ll necessarily want to wait until then.
While the House version relies on traditional shellfish and anchovies to add flavor depth, Mother In Law’s vegan version is short on seafood ingredients—though it certainly doesn’t lack flavor. Napa cabbage combines with a special blend of onions, garlic, chives, ginger and sugar for a familiar spicy, salty flavor.
If I’m lucky, tonight I’ll dream about these raisins atop vanilla coconut-milk ice cream. Sheer curiosity led me to try this product, but the surprisingly sweet-tart flavor and the company’s use of produce sourced locally from the Northwest make it a standout. Try the raisins, but don’t stop there. Figs, prunes and apricots are also transformed by Boat Street’s unique brine.
Let these sweet-tart pickles make a beet lover out of you. Combined with cider vinegar, brown sugar and a blend of ginger, rosemary, allspice, cinnamon and clove, the purple root achieves new heights. Pair these beets with goat cheese for a fine first course, or eat them straight from the jar—if you don’t mind scarlet-hued fingers.
Call it a pickling renaissance. The tried-and-true food preservation method is back in the spotlight as pickled foods become connected to digestive health and are a way to enjoy seasonal produce throughout the year.
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