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?
Why not try a probiotic spin on America’s favorite condiment? Fermenting salsa gives it a tangy taste and a bubbly mouth feel, and it's good for your gut!
After seeing how simple and delicious homemade sauerkraut is, you’ll never buy supermarket kraut again!
Kumquats are the new lemons.
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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