Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. I am a pickle girl through and through. Pickle chips, tubs of kimchi, salty kalamata olives, tangy pickled mustard ...

Amanda Blum is a freelancer who writes about smart home technology, gardening, and food preservation. Previously, Amanda has worked as a technology strategist specializing in problem solving and ...

Umeboshi (梅干し) is a staple in Japanese cuisine and is made using a very careful process. First, the ume plum is pickled in salt, which draws out the juices creating a tangy ume vinegar. Red shiso ...