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?
Via the New England Cheese Making Company's blog comes a fabulous post on using mesophilic culture to inoculate your kimchi. Bonus: A handy tip on making drain tubes to vent gas and circulate liquid in your jars.
Kombucha is a health promoting drink made by fermenting tea. It's claimed to improved digestion and immunity. It's ultra weird, but so easy to make at home.
Leela of SheSimmers.com explains how to make a Thai sausage that is most often associated with low quality street food the way it was meant to be made. Read her describe how to prepare the traditionally fermented Thai sausage Sai Krok Isan.
 sm.JPG "Lacto-Fermented Date Chutney")
