Eastern European

A. region where the słoik holds ogórki from August, the oak barrel ferments kapusta into March, the piwnica reads sixty degrees through the long cold, and the babushka knows the salt by hand. We pulled together every preserve worth knowing — eight jars, deep — from the dacha foragers, smokehouse keepers, ferment masters, and barrel cellars that keep the harvest from Poland to the Black Sea.

Eastern European sits under Preserve in the HowTo Food menu. It has 8 sections: Canning, Fermentation, Pickling, Curing, Smoking, Drying, Jam Making and Freezing.