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?
The sweetness of carrots combined with the sour of fermented cabbage and firey spice of too many hot peppers. Thrilled with how this turned out.
A dish of fermented cabbage, carrot, radish, and pear seasoned with garlic, ginger, and chili powder.
One quart of easy, crispy, fresh sauerkraut
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.