"Craving cabbage?
Kimchi's out?
Check the crock for
sauerkraut.
Like kimchi, sauerkraut is cabbage that has been
fermented in salt and spices. Common sauerkraut
spices include caraway seeds, dill seeds, celery
seeds, and juniper berries."
Simple rhymes, perfect for young readers, introduce preserving food in the form of pickles. Knowing that you can take fresh produce that is so abundant right now to make it last through the coming year is tempting for many.
Ms. Sayre introduces the process with rhymes that describe it. She begins with cucumbers, loved fresh and canned. A family works at creating quick pickles and fermented ones using water, salt and vinegar to create the brine; then dill, garlic and mustard seed can be added to give them a tart and snappy taste.
Moving on to cabbage for kimchi, fruits and vegetables for chutneys and relish, racially diverse families show their love for and interest in making refreshing foods for the future. Piccalilli and chowchow are included; tangy, sharp and strong in taste.
The verses ring true, the informative descriptions of each introduce new vocabulary, and young readers learn about the variety in pickles from a cultural perspective.
"Family recipes!
Dice. Spice. Chili.
Pull a pickle face -
sour or silly!"
Jialei Sun's digital artwork commands attention for all it offers in terms of color, culture, ingredients, and the work that goes into producing such welcome food for families around the world. Back matter offers a 'world of pickles': what they are called and where they originate. Processes are explained, along with a list of resources for those interested, and a recipe for quick dill pickles. An author's note talks about her inspiration and love for words and pickles. Ms. Sayre's gift of words will live on in her memory. She contributed so much to children in her many books. She is missed.
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