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?
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...)
Lacto-fermented salsa is one of the simplest ways for beginners to play with cultured and fermented foods. Use fresh or canned tomatoes to tickle your belly and tongue in a good way!
An illustrated guide to making your own lacto-fermented dill pickles at home.
A troubleshooting FAQ post for my recipe for wild, lacto-fermented dill pickles from earlier in the week.
Lacto-fermentation is the process of preserving food in lactic acid. Not only does this method increase the vitamin content, use less energy, and promote the growth of good bacterial flora in your intestines, but it makes a darn good pickle too!
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