tag:blogger.com,1999:blog-2648756272651410798.post8364028788479590503..comments2019-09-30T21:34:34.775+00:00Comments on The Food Philosophy: Wet Garlic and Cultured Dill PicklesPaulahttp://www.blogger.com/profile/15089683116903121790noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2648756272651410798.post-11495689149268143862008-12-24T08:06:00.000+00:002008-12-24T08:06:00.000+00:00I have used some of the recipes from Sally Fallon'...I have used some of the recipes from Sally Fallon's book, Nourishing Traditions with good results.<BR/><BR/>There is an entire chapter on lacto-fermentaion that includes a recipe for cucumbers.<BR/><BR/>I think you'll enjoy the process and the results (and your pate even more). <BR/><BR/>I would like to grow some cornichon de paris next season. Could tell me where to get some seeds?culteredinlaurelcanyonhttps://www.blogger.com/profile/09551069428181984896noreply@blogger.comtag:blogger.com,1999:blog-2648756272651410798.post-30779894941424721522008-03-24T23:34:00.000+00:002008-03-24T23:34:00.000+00:00You said these are cultured pickles--are they Poli...You said these are cultured pickles--are they Polish? Do you know what word on the label indicates that they are cultured (so I can search for them)? I have also been dying to find a cultured French-style cornichon to eat with pate, for I, like you, can hardly stand to eat one without the other (and I know how to make my own pate). I have been growing my own cornichons parisien, so all I need now is a recipe to culture them (let me know if you want seeds or seedlings--they are sprouting as we speak but I still have some seeds I didn't use). Thanks!Bleu Cheesehttps://www.blogger.com/profile/14845158918901766017noreply@blogger.com