Granny Plants
Granny Plants
The actual recipes behind the harvest — written down so I stop losing track of my own ratios.
Sweet, tangy, and a little turmeric-gold — the classic vinegar pickle, water-bath canned.
A spicy, vinegar-based dill pickle with real heat — garlic, hot peppers, and a classic brine.
Classic lacto-fermented dill pickles — just salt, water, and time.
The classic recipe with real heat — fresh horseradish root from my own patch.
Tangy, lacto-fermented salsa — the salt draws out its own brine, no canning needed.
Mini loaves that scale from 2 to 15 — the exact recipe behind that counter full of bread.