Simple Brine

BRINE
water
5% salt vs weight of water
garlic
dill
Grape leave (keeps cucs crunchy)
small cucumbers

ferment for a couple weeks
cellar is best
room temp expedites process


KRAUT
cabbage (shred)
lightly salt
place in jar, remove air, place on counter, remove gas daily, place in
fridge when happy with level of fermentation.

The Hummus Factory

http://www.davidlebovitz.com/2008/07/baba-ganosh/

 

 

Sent to you by J via Google Reader:

 

 

The Hummus Factory

via David Lebovitz by David on 7/2/12

Almost all of the people I spoke with said they rarely make their own hummus, simply because the store-bought stuff was as good – if not better – than what they could make at home. (I guess it helps to think of it like peanut butter, where the homemade is very good, but store-bought will suffice.) People have very strong opinions about hummus, like they do about other things, in Israel. And if you mention a particular brand, or a place that makes it, you're likely going to be told – with absolute certainty – that there's another one, or place, that's definitely better.

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