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?
Do all fermented peppers need to be crispy? I say no! I use these pepper pickles as seasonings rather than munchables and the results are delightful.
One gallon of the best lacto-fermented salsa in the world. Simple as that.
My all-time favorite ferment. The Indian spices bring this cauliflower alive. Tastes best at room temperature and only gets better with age!
A great project for those new to fermenting, sauerkraut is a classic, health-promoting preserve whose variations are endless.
Usually celery is just a tool to get the ranch dressing to my mouth but I thought I would give pickled celery a try and I'm glad I did. This ferment is one that keeps getting better with age.
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