Their latest book, The Abundant Kitchen, is not a typical recipe book. Rather it is a combination of Iraqi food traditions, their experience, and organic kiwi produce that inspires you with unique ways of fermenting, preserving, and pickling. With lots of practical advice and troubleshooting, they give easy-tofollow instructions on making mead, fermented grains, vinegar, Koji and Miso, jun and ginger beer, tallow and broth, as well as the more well-known sourdough, kombucha, pickles, etc. Here are a couple of seasonally-appropriate recipes to tempt you.
Dill Squash Sticks
Recipe for 2 litre jar
Dill pickle seasoning is perfectly delicious with other vegetables as well. Watermelon rinds are a classic example. When cucumbers are out of season and we have eaten up all our stock of dill pickles, we particularly enjoy
