In this episode Vivian does her best to make pickling accessible. Using bagged mixed salad she shows us how anybody willing to employ a little elbow grease can make their own kraut and how that's not only a way to prepare something good for your gut and specific to your taste but also a way to save money. With Christine at the grocery store, Vivian talks through the vinegar section, pointing out which vinegars are good for pickling or not and why. She then raises the questions of vinegar as a health tonic and fermented pickles for gut health. Vivian heads to the Mt. Olive Pickle festival just thirty minutes up the road for an entertaining afternoon of competitive pickle eating and quick pickle conversations of all kinds. Back in the church kitchen, Vivian continues to demonstrate the ease of pickling with the recipe for Red Weapons or quick pickled tomatoes, an ingredient that has become a building block of almost every dish she makes.
