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?
Gina uses Alana Chernila's recipe for kimchi in her book The Homemade Pantry as a jumping off point to making her own favorite kimchi recipe using her fall/winter crops from her CSA share.
To make a perfectly delicious batch of your own gourmet, artisan kraut, all you need is a big bowl, a quart-size mason jar, cabbage, sea salt, and patience.
I absolutely love have little living science experiments going on in my kitchen, its gives me that feeling of boyhood wonder crossed with being a mad scientist. Quite some time ago I read Wild Fermentation, and it absolutely compelled me to make this
Help! With three CSA cabbages in the fridge, something had to be done. Into the crock they go, to see whether they'll turn into delicious and healthful sauerkraut.
