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?
A fermented side dish or condiment variation of sauerkraut using carrot, ginger, onion, horseradish, turnip and spices.
Somewhere between a coleslaw and a sauerkraut, Curtido is a tasty mixture of cabbage, carrot, and onion, traditionally made as a cabbage relish; lightly fermented and served with pupusas.
Delicious and easy to ferment spicy South American salad. Great as a side or as a healthy topping for nachos, tacos, etc.
Adapted from a recipe in Nourishing Traditions this is a great way to get some small-batch preserving in during winter.
My first lacto-fermentation experiment, Cortido is the best way for me to start: Spicy and good on everything!