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 scientific and historical look at this sweet, bubbly, mildly alcoholic beverage and the microbial culture from which it is produced, with a recipe for making tibi from fruit syrup.
You do not need anything special to start fermenting. You can do it today with what you already have in your kitchen!
This is how I keep my vegetables fermenting without any extra time, effort, equipment or money. It works every time!
Jars are good for more than just canning. Here's a few accessories that turn jars into fermentation crocks, drinking vessels and handy kitchen tools.
See what objectives and preservation plans I have in store for the 2012 harvest season.
Homebrewed mead and wine, easy sulfate free and tasty!
A simple way to make homemade hard apple cider. Bottle it in flip-top bottles for an extra fizzy, refreshing beverage.
One of the easiest fermentations - it only requires minimal monitoring and some patience but the end product is well worth the wait!
Use those preserving & pie scraps for a delicious science experiment.
The basic steps of yogurt making are easier than chocolate chip cookies! (And it takes only 17 minutes of actual work...)