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simple-wood-projects-to-make-kimchi The early bird gets the brisket. The Big Dig. Using Daphnia to Monitor Water Toxicity. Ready, Set, Search! Ozone Depletion. Neapolitan pizza pizza Napoletana.

There needs to be a balance of salt in fermented foods — too much kills the good bacteria, too little lets the bad bacteria grow. Most recipes that use a brine like this use 1 to 2 tablespoons to a quart of water.

There are ways to make vegetable ferments without using salt by starting with whey or brine from another ferment. Bes, Mild Homemade Sauerkraut. Fermented Pickled Jalapeno Slices. Click here to read my full disclaimer and advertising disclosure. Since Jami Boys has helped readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage.

Whether it's baking bread, creating a floor from paper and glue, or growing vegetables and canning them, Jami's done it and written about it. Your email address will not be published.

Notify me via e-mail if anyone answers my comment. Super easy recipe to make! Thank you!! I have the glass weights, but I have one jar where a green bean or two has snuck up to the top. Is this bad? Should I open the jar and remove those? Could you please give more accurate amounts of salt to water?

Thank you. The amount listed is to get the correct water-to-salt ratio. Disclosure: As an Amazon Associate I earn from qualifying purchases. Privacy Policy. Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer New?

Search this site March 24, Jump to Recipe. Prep Time 10 mins. Total Time 10 mins. Course: Side Dishes. Cuisine: American. Yield: 1 quart jar.

Author: Jami Boys. Ingredients 3 to 4 cups cut vegetables or enough to fill a quart jar cauliflower, carrots, green beans, etc. Instructions Place garlic in the bottom of a clean, wide-mouth quart jar. Layer the cut vegetables, pressing down to fit as many as you can up to the shoulder of the jar inches headspace. Add any seasonings to the contents in the jar. Dissolve the salt in the water and pour over the vegetables in the jar until the top vegetables are barely covered.

Use a weight to keep the vegetables under the brine and attach a tight regular lid or airlock lid like the Easy Fermenter. Ferment at room temperature degrees is ideal for about 5 days, tasting to see if they are your desired flavor and texture.

One wouldn't think that this Californian pizza restaurant would do so well with frozen Neapolitan pizzas, but Del Popolo's pandemic pivot has been masterful. The Union Square restaurant is selling frozen pies or just crusts that were already pre-baked in the restaurant's centerpiece wood-fired oven.

In less than 10 minutes, you'll be able to have a fresh-baked Del Popolo pizza at home, complete with the char and chew you know and love. Seasonal antipasti like wood-baked carrots and marinated white anchovies with potato chips will round out your meal. If you want to eat there, the patio and garden are open for outdoor seating. On Tuesdays and Wednesdays, the restaurant hosts French, Spanish, Texan and other pop-ups led by its staff, announced every prior Friday.

This luxurious seasonal Indian restaurant in Palo Alto translates its glitz and glamour to takeout. Opened early with Michelin Guide ambitions, Ettan is chic and elegant, with an ample, 6,square-foot dining room that almost feels like a relic of another time. The multilevel space, decorated with indigo tiles, a glass dome and complete with an enclosed patio, was primed to be a new dining hot spot in Palo Alto. That narrative was disrupted by the pandemic, but the Cal-Indian menu, overseen by Campton Place chef Srijith Gopinathan, still has that "It" factor, even in a box.

Small plate-size items are fun: The mix-to-order Ettan salad with seasonal produce, puffed rice and other crunchy bits reads like a take on the Burmese tea leaf salad but with a unique and tangy fermented curry leaf chutney serving as the center. From the main side, a buttery daal makhani is made even tastier with the use of earthy and rich black lentils. It's easy enough to walk along the water at a comfortable social distance after stuffing yourself with Dungeness crab rolls and shrimp ceviche, too.

Only one person per party is allowed to enter the restaurant to order, and seating is limited in order to grant tables a safe amount of space. To lower the physical burden on kitchen staff wearing PPE, executive chef Douglas Bernstein has streamlined the menu and slowed down the line.

In addition to keeping the restaurant open to the public, Bernstein's team has found fulfillment in working with the Marin arm of the California Great Plates Delivered program, which provides homebound seniors with free, nutritious meals. A one-of-a-kind combination of food, art and music that's pleased both movie buffs and gourmands in the Mission District for two decades. Foreign Cinema's magical patio, where countless patrons have noshed on brandade and oysters while watching Nicolas Cage thrash around on a projector screen, is now open with limited seating and enhanced safety protocols.

This spot is no stranger to San Francisco's chilly patio conditions: You'll find that it's outfitted with plenty of heaters to make those sunset movie screenings perfectly comfortable.

During the pandemic, the staff has been offering wine and food for takeout, including the restaurant's classic Madras curry-coated fried chicken, fresh oysters and crunchy Iberico pork chicharrones. The titan of the North American dining world is a well-oiled machine that still manages to surprise. In typical French Laundry fashion, reservations have quickly been snapped up.

With an earnest emphasis on luxury, this is a meal that epitomizes fine dining: Come here to smell the aroma of black truffles shaved at your table; feel the salty pop of caviar and oysters on your tongue; and sense your eyes widen in shock at the royal feast of truffles, cakes, macarons and doughnuts that punctuate the lengthy tasting menu. Fans come from far and wide to sample Matt Horn's Central Texas-style barbecue, which revels in low and slow smoking.

At this pop-up-turned-restaurant, beef brisket is seasoned simply and smoked for hours until it takes on a meltiness and richness that rivals fine Wagyu. Brisket is the star at Horn Barbecue — what those waiting in hour-plus lines outside of the restaurant dream about, though the spicy, juicy hot links and turkey breast are nothing to scoff at.

Side dishes, conceived by Horn and his wife, Nina, include Southern classics like an airy banana pudding, braised collard greens, and macaroni and cheese. The space, a former Brown Sugar Kitchen location, is dominated by massive smokers, both indoors and outdoors, and a well-spaced outdoor dining area full of picnic tables and Astroturf.

Pre-order, or prepare to wait in line for takeout. The early bird gets the brisket. The restaurant's seasonal take on new American cuisine still has plenty of elegance and finesse, even within a takeout container. In this intimate restaurant in the North Berkeley zone, what chef-owner Scott Eastman called "American food" reflects an international mindset that, at first, can seem idiosyncratic. You could start your meal with a smoked shrimp smorrebrod, follow it with meat loaf and mashed potatoes, then finish with churros or a slice of silky black sesame cream pie draped with a savory and sweet miso caramel.

The menu changes daily but always reflects a nostalgia for multiple homelands and multiple ideas of dishes one might find comforting. Somehow, Eastman and his team manage to execute each of their disparate and ever-changing dishes thoughtfully, making each the best possible version of itself. The restaurant's rustic backyard patio is heated and covered, ensuring a good time regardless of the weather. To order from June's, a small-scale pizza shop in Oakland's lively O2 Artisans Aggregate marketplace, you need to steel your heart and call in your order once the phone line opens at 1 p.

The wood-fired pies tend to sell out quickly, but battling it out over the phone is worth the trouble. Every day, chef and owner Craig Murli and his team crank out a margherita pizza and a special made with seasonal produce sourced from local farms with some hand-picked by Murli himself. That might lead to pies topped with thin slices of patty pan squash and blistered chunks of Early Girl tomatoes in the height of summer, then pies with fatty guanciale, kale and dollops of butternut squash puree at the onset of fall.

Though the thin-crust pies are a tribute to the ones Murli grew up with in his native Connecticut, his approach is unhampered by nostalgia: There's a newness to them that makes them feel special.

You can either take the pie to go or eat at any of the tables in the marketplace's enclosed courtyard. Pinsa, the Roman precursor of pizza, is the centerpiece of this cozy spot with a newly beautified rooftop dining area. Customizable and savory Japanese pancakes, or okonomiyaki, are made from scratch by a very cool couple. While Okkon used to make the rounds as a pop-up, the Kamimae family has stayed anchored to Oakland's eclectic O2 Artisans Aggregate courtyard, close to soba hot spot Soba Ichi.

Now they show up every weekend, masked up and slinging their unique, oval-shape okonomiyaki, draft beer and gyoza for eating at the courtyard's new patio seating. Each dish can be customized to order with ingredients like spicy cod roe, stretchy mochi and organic mushrooms.

They've instituted a new system for ordering, although walk-ups are still OK: You can now preorder through Instagram messages to cut down on the wait. Muslim Chinese cuisine, rarely seen in restaurants here, is explored in depth through spicy lamb ribs and hand-pulled noodles. This neighborhood restaurant has been offering the staples of northern Chinese cuisine for decades, and through the pandemic Old Mandarin Islamic's mom-and-pop team, Feng Wang and husband Xuqun Yang, has continued to sell tender handmade dumplings and standout, cumin-scented lamb ribs for takeout or dine-in at an outdoor patio.

The phenomenal Beijing-style hot pot, which used to fill the dining room with its piquant aroma, is now available on the patio, which has been outfitted with vinyl screens to shield diners and soup from the formidable Outer Sunset breezes. Wine nerds flock here for Paul Einbund's penchant for stocking rare bottles; they stay for the unforgettable smoked duck.

Curbside duck pickups and jarred chartreuse cocktails have been the front-facing work of the Morris during the pandemic, along with chef Gavin Schmidt's house-made charcuterie, charred broccoli with squids in a tangy chile-lime sauce, and spicy pork cracklings that go great with a glass of cava. The restaurant's location, in a quiet pocket of the Mission District, grants its outdoor dining setup an uncommon tranquility.

There are new offerings in store through exciting collaborations with winemakers and purveyors like Cathy Corison, Five Dot Ranch and seafood specialist Stephanie Mutz. Gourmet food and drink blowouts aside, owner Einbund says that the work of charitable food distribution networks SF New Deal and Frontline Foods has been a true lifesaver.

From the Koi Palace team, here's high-end dim sum that will surely impress out-of-towners and locals alike. The ambitious dim sum restaurant has been offering takeout and delivery, including frozen dumplings and noodle and bao kits.

On the fancier end of the dim sum spectrum, Palette, with its amiable service and high-end ingredient highlights, is ideal for brunch blowouts. Try the umami-packed abalone sticky rice wrapped in lotus leaves, its acorn-fed Iberico pork char siu, and pork belly lacquered in an aromatic shaoxing wine glaze.

Despite losing a lot of business as tourism to Fisherman's Wharf dried up, the restaurant has stayed open in part due to rent deferment, according to general manager Dennis Leung. He hopes Palette's spacious patio, now open with stunning views of Fisherman's Wharf and the San Francisco Bay beyond, will help it regain its footing. A gem of a neighborhood standby with beautiful pastas and a woman-focused mission.

Pearl has remained consistent, serving its focused California-Mediterranean menu to anyone who wants to brave the Richmond District weather at its al fresco tables. The chilly, ocean-scented tendrils of fog pair well with the restaurant's cocktails, especially the Pearl Martini, mixed with Oakland Spirits Co.

It's a good place to quaff a few cocktails and pick over snacks from chef Mel Lopez. Of note are the bitter roasted shishito peppers with romesco sauce or the halibut and strawberry crudo, dressed with a puckery and briny nuoc cham vinaigrette.

Airy crusts and unctuous house-cured meats join forces in this on-point Roman-style pizzeria. Restaurateurs Kayta and Jon Smulewitz's latest project is a pizzeria in the former Tacubaya space that is all about pizza al taglio, a popular Roman take on pizza that is cut with scissors, weighed and baked to order. These Roman pizzas, a first for the East Bay, are rectangular and made with a high-hydration dough that is fermented for three days before serving.

You can taste the results in the amazingly light pizza, which feels fragile, yet still somehow manages to hold all of the toppings. One really attractive option is the cacio e pepe, a snowy landscape of house-made ricotta, black pepper and grated pecorino that fluently translates the simple genius of the classic pasta.

About a dozen different types of pizza are available every day; when the pizzeria opened in late , diners could choose their pies from a display at the counter.

For now, ordering off a menu must suffice. There are a few socially distanced tables outside of the restaurant, but the 4th Street plaza has plenty of sitting space on the sidewalk.

Range Life's buttermilk fried chicken and beer special, offered Monday nights, is so good for mental health; thankfully, the restaurant has been continuing with this tradition during the pandemic. Crisp chicken, incredibly sweet Brentwood corn and dirty rice are just the solution for the "What day is it again? Also recommended are the restaurant's cool selection of shirts and sweaters, which you can wear to show off your Livermore pride.

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