7 recipes
Traditional lacto-fermented shredded cabbage with carrot, apple, and caraway seed — packed into a jar and left to ferment in its own brine for two weeks.
Hollowed young zucchini preserved in salt brine with nigella seeds — a traditional Central European pantry staple for winter stuffed dishes.
Fragrant rose petals slowly simmered with sugar and lemon juice into a ruby-red syrup. A traditional Central European spoon sweet, served with coffee.
Pan-fried peppers layered with garlic, parsley, celery, and horseradish, then preserved in wine vinegar — a tangy, aromatic winter relish.
Enriched bread soaked in raw raspberry and red currant purée, finished with a warm berry compote — a no-bake summer dessert served cold with whipped cream.
Young peas slowly braised with garlic and parsley, finished with tender artichokes and a light white roux — a delicate early 20th century spring side dish.
A delicate seasonal mushroom soup thickened with a light roux, finished with egg yolk, sour cream, and a squeeze of lemon.