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?
The addition of Sichuan peppercorns, ginger, and red chile flakes adds complexity and polish to this versatile syrup. Drizzle it on pancakes, yogurt, and ice cream.
This quick ginger and peppercorn infused scotch is a great base for autumn cocktails.
Super Tonic, Master Tonic, Fire Cider, whatever you call it, it makes the winter cold season something to laugh at. This fermented version adds probiotics into the mix for even greater health happiness!
Preserve the delicate floral flavor of fresh baby ginger in this syrup sweetened with raw local honey.
Making ginger beer from ginger, sugar, water, and yeast.
Pear honey: Not actually honey but a sweet jam with a hint of ginger -- use it as a breakfast spread, on a cheeseplate or with roasted meats.
Crenshaw you say…what’s that? Only THE juiciest, creamiest most flavorful you’ll ever sink your taste buds into, that is what! Read More how to turn this lovely melon into a spiced jam!
Two ridiculously easy ways to extend summer: make melon and peach jam. Can them if there's anything left after you've finished sticking your spoon in the saucepans.
Three gloriously simple yet surprising blueberry jams: with lemon balm, ginger, and basil. Yum x 3.
A recipe for root beer liquer, using three different root barks.
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