Mark Frauenfelder’s Go-To Cooking Project

Published on Friday, July 22, 2011, by Meredith Arthur, Blake Smith and Daniel Masaoka / Edit Post

When Mark Frauenfelder, editor in chief of MAKE Magazine and cofounder of Boing Boing, isn't busy making organic-peanut-butter-mixing machines, he is mixing up family-friendly projects like this, his version of sauerkraut. We visited this tin-can guitarist and king of the geeked-out project at his home in Los Angeles.

In My Go-To Dish, meticulously trained chefs, hardworking food-industry folks, and even, sometimes, famous actors show us their delicious, reliable, and easy meals. It's how they get dinner on the table quickly after a long day. Remember: They're just like us.

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POST A COMMENT |5 Comments

COMMENT

  • Pretty sure when he says three days, he means three weeks. It won't ferment in three days.

  • He's saying NOT to use iodized salt, but is USING Morton's iodized salt...What gives?

  • Hi beau10. Here's a CHOW recipe for kimchi:

    http://www.chow.com/recipes/29505-basic-napa-cabbage-kimchi-kimchee

    Deborah from CHOW

  • Thanks for the tip re 'picklemeister'. For awhile I've been reading good stuff re sauerkraut and kim chi and the probiotics benefits of the two. How about a recipe for kim chi?

  • I don't see how a recipe that you start tasting after a week is getting dinner on the table quickly after a hard day.