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?
Capture the essence of spring in this salt-cured salmon. Forage for spruce tips and juniper berries to season the gravlax.
Fragrant Juniper is combined with tender cabbage and seasoned beef in this wonderful winter soup.
Our new dehydrator produces some very tasty trout jerky on the first try.
This tasso ham figured prominently in insane smoked mac and cheese with ramps and truffle oil.
A strange experiment creating waffle flavored gin that turned out to be delicious.
Classic Danish Rullepølse luncheon meat from scratch, including DIY C-clamp rullepølse-press. Tastiest thing I've ever made with C-clamps!
A classic Czech pub recipe for spicy, garlicky oil-preserved Camembert cheese that "pickles" in oil for a week, with safety tips from a certified Master Food Preserver.
Multiple explorations into the technique of Brining. An absolute must for home grilled ribs.
Can I learn to love brined beef? Making pastrami at home.
Corned beef hash made with homemade charcutepalooza corned beef.
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