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?
Start your own Irish American tradition by serving your leftover St. Paddy's Day corned beef on a reuben sandwich complete with homemade sauerkraut of course!
Fermenting Kimchi with Harissa. So easy!
A combination of carrot, cabbage, and radish seasoned with jalapeno, garlic, and ginger in a sweet brine.
Adapted from a recipe in Nourishing Traditions this is a great way to get some small-batch preserving in during winter.
Using a Perfect Pickler, and a traditional water-bath canning method
How to make small batches of sauerkraut, one quart jar at a time.
My adventures and tips on making healthy, cheap and delicious Kimchi, one of the worlds healthiest (and possibly smelliest) foods.
You'll never believe how easy it is to create a spicy, sweet, delicious fermented kimchi right in your own kitchen!
Make your own delicious, healthy Sauerkraut.
Kimchi doesn't have to be buried in your backyard to be delicious!