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?
Making ginger beer from ginger, sugar, water, and yeast.
The ginger “bug,” which jump-starts the fermentation in this recipe from chef Cortney Burns, Bar Tartine, San Francisco, specifically uses organic ginger because it’s rich in microbes.
Lots of great ideas for using cherries and pits, so you can enjoy them throughout the year!
There is nothing better on a summer day than lounging on the porch with a glass of fizzy water kefir. Learn how to make this healthy drink in the third of four fermentation seminars.