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?
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.
Delicious fermented kraut made with red cabbage and pink lady apples. Chrunchy, salty and sweet so good with a braut.
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