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?
Fragrant Juniper is combined with tender cabbage and seasoned beef in this wonderful winter soup.
Kimchi offers an unlimited canvas on which to paint different flavors. Use any crunchy fresh vegetable or tweak the paste by varying the amount of ginger, garlic, fish sauce, and red peppers to customize the taste exactly to your liking.
This covers the techniques and tips I use when making kimchi, along with links to other blogs that have served as inspiration for the recipe I use!
Wild fermented cabbage sauerkraut with sichuan spices add to crank the flavour up.
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.
Not sure what to do with your red cabbage? Make easy ruby sauerkraut in a jar. Video recipe included!
If you learn to make one kind of fermented pickle, let it be kimchi. It's easy. healthy, totally addictive, and goes with almost everything.
A great project for those new to fermenting, sauerkraut is a classic, health-promoting preserve whose variations are endless.
Easy to make sauerkraut at home. A great first fermentation project.
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