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?
Version 2.0 of my original maple-bourbon pickles, this time made with Cabin Fever; an 80 proof whiskey blended with Grade B Vermont maple. If it's possible to improve on greatness, I did.
This gorgeous, traditional kimchi is a stunningly pretty appetizer with fantastic flavor. My recipe deviates from the traditional by doing a short fermentation in porridge. Leftover porridge can be used for cabbage kimchi or flavoring other meals
Yes, it’s true! Cucumber chips!
A tad laborious but completely delicious!
Since I have always been a sucker for vinegar dill potato chips I figured I’d do the same to the cucumber chips. Salt, vinegar, dill and garlic here we go!
