Root

Ok Ok technically it’s 2 things, but one uses the scraps from the other:

If I have wayyyy too much corn, one of my favorite ever foods to make is sour corn. It’s a sweet and tangy staple, perfect as a relish or mixed in salads.

Plus you can save the cobs to boil for corn stock, which is a great base for chowders or for cooking whatever else you fancy.

Get the recipes for both in Essential Food Preserving or in my newsletter (root-kitchens.com/newsletter)