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?
All you need to know.
Yogurt is so easy, it practically makes itself. And this time of year, the strawberries are calling out for it.
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.
this is my version of kimchi, a vegetarian version which will work will most any kind of greens
Old school pickling of radishes at thebackyardpioneer.com
What I did with my last cabbages from the garden... a crunchy fermented sauerkraut that tastes like the ocean.
Lacto-fermenting everything, I hit on a good use for leftover beans. Haven't tried lacto-fermentation yet? It's so easy.
Follow along as I conquer (almost) humidity control in a fermented and dried sausage I love, finocchiona.
Kimchi gone wild.
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