From June to September the farms send more than we can cook. Gooseberries, carrots, cabbages, rosehips and sea buckthorn, all at once and all at their best.
So we pickle, salt and ferment. By November the shelf in the back is full, and in February, when there is not much growing, the jars are what keep the menu bright.
What goes in the jars
Lacto-fermented gooseberries for the fish. Sauerkraut with dill seed for the pork. Sea buckthorn in honey for the ice cream. Nothing fancy, just salt, time and a cool room.
