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@rootkitchens

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Historic food for the modern world. Ferments, food history, stories, classes. There’s magic in the everyday.
ATL + Cork; will travel. 📸 @bookishjulia

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📣CLOSED!!
Win tickets to CKFF26 and a signed copy of “Essential Food Preserving” by Dr. Julia Skinner.

1. Tag who you would bring along
2. Follow us @corkkerryfoodfestival
3. Keep an eye out for the winner announcement 👀

#giveaway

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Come meet Dr. Julia Skinner at the #ckff26 ✨
@rootkitchens @bookishjulia
A live demo on Lactofermented half sour and full sour pickled cucumbers

Keep an eye out for more announcements👀

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Making vinegar for (almost) free with my fruit and veg scraps! This one is literally the carrot tips, tails, and peels, left over from my @corkcitycouncil Heritage Week workshop, fermented with sugar and water.

Get dozens of vinegar recipes and other ideas for working with vinegar (and food scraps) in my latest book, Essential Food Preserving from @storeypub !

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The Ferment: Short Stories zine is officially in production! I’ll have signed and numbered copies available hopefully within the next month.

Also peek the no AI clause on the back cover: if you stick this zine into AI all your pickles will be ruined forever! Don’t risk it!

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A couple weeks ago I made this low waste orange and fennel sauerkraut using just fruit and veg from the grocery store discount bin.

Fast forward to today and it’s bubbly and crunchy with a sweet and sour kick from the orange and fennel. Fermentation really is magic, and it’s everyday magic too, that you can access and benefit from even when money is tight (that’s how I got into it) ✨✨✨✨

You can learn my sauerkraut recipe and hundreds of others in my latest book, Essential Food Preserving from @storeypub!

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Being a prepper is never as good as being prepared as a community because we’re each limited by our own knowledge, resources, and capabilities.

True resilience only comes from collective effort when it comes to navigating food shortages and related challenges. Yes, stock up on what you can within reason, but remember to be part of the group effort too.

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Did you, like me, buy a large thing of milk while being overly optimistic about using it all? Make cheese!

A lot of people think cheesemaking is intimidating and it’s true that there are many, many kinds of cheese out there with more intense processes.

But cheese can be as simple as milk + heat + acid. I give you everything you need for basic cheeses in my book, Essential Food Preserving!

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Bookseller, librarian, community group, and cultural heritage friends: I have big, exciting news!

I love traveling for book events and seeing all of you, BUT as we know budgets don’t always stretch to bring me out in person, so @storeypub and I came up with a solution!

I’ve built out resources that will give you everything you need to run your own book event, AND for book clubs and other groups that order multiple copies, I’ll also patch in for a live Zoom call.

DM me or visit my stories for more!

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Today’s Flavor Freaks guest post is by Dr. Julia Skinner (@rootkitchens) exploring the tradition of Sour Corn and its place in her fermentation practice. Link in bio.

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What do you do with scratch and dent veggies from the freebie bin (or the back of your fridge?)

Unless it’s unsafe to eat, we can usually find a way to repurpose vegetables. Here’s what I’m making with these:
Roasted and pickled yellow squash
Roasted broccoli crowns, and pickled sliced broccoli stems (you can also grate the stems to make a broccoli slaw)

Find hundreds more ideas in Essential Food Preserving from @storeypub, plus my classes and newsletter!

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If you’re a client of mine, I’ve probably nudged you to write out big messy graphs to start to get your arms around your ideas. Here’s my first for my new research fellowship.

Writing out a map of relationships that will grow over time with more connections helps you identify the pieces of an abstract project and decide what to do first. Already doing this has given me a clear sense of how I need to articulate my data in any research articles that come from this project.

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Let’s make orange and feneel sauerkraut together, using peels from discount bin oranges, zested up along with the scraps from fennel I’m roasting for dinner, tossed with shredded cabbage and salt and allowed to ferment. It turns what would have been waste into something sublime.

This way of cooking comes automatically to me now, but I teach you how to do it too in my latest book, Essential Food Preserving from @storeypub, and my @culinary.curiosity.school classes.

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