Quaran(Tiny) Guide to: Preserving, Fermenting, & Sprouting

How have quarantine and isolation changed how you cook?

Certainly a lot of us are making a lot more food at home, and perhaps we’re even trying our hand at new culinary endeavors (looking at you sourdough).

Emily Dilling and I were talking about all the various ways to make use of what we have in the pantry, and so we dreamed up a little series that we are calling Quaran(Tiny) Guides. These are not cookbooks, they are simply small collections of recipes and how-to that we think are worth sharing.

And we are kicking things off with a basic guide to extending the life of food. In Quaran(Tiny) Guide to: Preserving, Fermenting, & Sprouting you will find a basic quick pickle brine recipe, how to start lacto-fermentation with a basic salt brine, a recipe for fermented cabbage and carrots, and an overview of how to sprout lentils. The intention is not to be an extensive resource, but instead to offer up simple tips in a straightforward format, that hopefully inspires a little creativity in the kitchen.

We have the zine available in two formats:

If you want to print the zine at home and fold it together, download this one. All you need is 8.5x11” piece of paper and a printer. Never made a one-page zine before? Here’s a video that breaks down the process, and there’s a visual guide here.

If you would like to download the zine to access on your computer or phone, download this one.