Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
In an effort to use up some organic beets, I'm lacto-fermenting them with some ginger to make kvass.
Feeling sugared out from holiday treats? Looking to preserve the last of the harvest? Try this easy, stomach balancing fermentation to carry you and your family through the bitter winter.