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?
it's easier than you think and so much better than store bought.
For those of you with strawberries already (whimper) an easy-peasy recipe for homemade berry booze. Or cordial if you insist on being fancy-pants. But make sure you raise your little pinky when you drink it!
This is a sauce-style salsa, spicy from chiles de arbol and sweet from roasted red peppers.
Transform regular old lemons into a savory, tangy, yielding condiment that acts as serious flavor player. All you need is a jar, some lemons, a whole lot of salt and time.
Kimchi, a favourite Korean dish, is an experiment in fermentation that is both easy and delicious. It is a flavour explosion that will blow your mind!
Is it possible that harvesting yeast in my kitchen could yield all this fizz? And so much taste!
I needed a base recipe for safe kosher-style dill pickles. You do, too. Here I annotate two recipes developed by Extension -- one for quick(ish) dill pickles, the other for fermented dills.
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