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?
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!
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!
I posted this awhile ago, but it's been a constant in my fridge ever since. It's a really good condiment to put on your lists for this Summer's preserving!
I made this wine in 2009 and have just added an update and comments, with some tips, and recommendations on the process. I've been making mead and wine since that first exciting batch in January of '04.
