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 vegetables you ferment don't need to be perfectly fresh from the garden or the farm stand! Prevent food waste by pickling the less-than-lovely veg from the bottom of the veggie drawer. I used this old kohlrabi and some mustard seed. Delish!
The perfect crunch. And quicker than quick to make.
fermented kohlrahbi chips that are deliciously sour, crispy, packed with dill flavor
All you need to know.
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