Love the new name. I just started eating a batch of the red onions fermented in lime, which I made using your recipe. They take me to Miami back in 2000, the first time I had ceviche. So looking forward to having you as guest on Brunette Gardens when the book launches in spring!
I really like the name change Kirstin 😍 so excited about the new edition. It’s been such a great resource and although I don’t use it as much as I did in the early days I still flick through it to reassure myself. As I’ve also told you before, it’s the first resource I tell my workshop participants to buy if they want a book.
Love the new name. I just started eating a batch of the red onions fermented in lime, which I made using your recipe. They take me to Miami back in 2000, the first time I had ceviche. So looking forward to having you as guest on Brunette Gardens when the book launches in spring!
Thank you!
Oh lovely. I do love how ferments can bring about taste memories. And fermented onions are honestly one of my favorites.
I am looking forward to being your guest as well.
Fermented Vegetables is the Bible in my house 😃
A wonderful and inspiring reference
Thank you David! I love that.
I really like the name change Kirstin 😍 so excited about the new edition. It’s been such a great resource and although I don’t use it as much as I did in the early days I still flick through it to reassure myself. As I’ve also told you before, it’s the first resource I tell my workshop participants to buy if they want a book.
Thank you! Rose. I so appreciate your letting me know you like the name change and always I thank you for your support.