Flavors with heart, inspired by my years in Poland
Fermenting carrots (kiszona marchewka) and other vegetables in brine (lacto-fermentation) is a popular way to preserve food in Poland. The carrots are submerged in saltwater, which creates an oxygen-free environment that allows lactobacillus bacteria (a beneficial probiotic) to thrive. The bacteria consume natural sugars, resulting in a tangy taste while preserving the carrots with lactic acid. I left the carrots on the counter for a week. I tasted them occasionally and moved them to the ...
Polish Potato Pancakes! Polska piÄ…tek (Polish ...
Recipes know no borders, Kołaczki (Polish filled ...
City Chicken isn't actually chicken; it's also ...
Szarlotka (Polish apple pie) is a staple found in ...
Revisiting one of my first posts for Stuffed ...
Known by many names, meaning ribbons or dried ...
Makowiec Polish Poppy Seed Roll, is very popular ...
Hey, if you're new here, welcome! Thanks for ...
 My friend, Gosia, recently shared her recipe for ...
