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?
A simple and delicious recipe for making your own homemade sauerkraut. This is my "go-to" ferment. Love the favor with the optional juniper berries and caraway seeds.
Chef Michael Hung's fermented chile vinegar (see the recipe) is light and fresh, with the complexity of Sriracha but without the overwhelming garlickly flavor.
Want a simple way to safely ferment cabbage? Well click here and found a great non-recipe, recipe and join the fermentation nation!!!!
If you want honest-to-goodness dill pickles, you have to do it the old-fashioned way.
Make a juice concentrate to quickly flavour water for a refreshing drink. Any fruit can be used, and you can optionally make it fermented for added health benefits.
A successful experiment to make a lacto-fermented hot sauce with the sultry flavours of Harissa.
A simple fermented carrot and daikon pickle makes the difference between an unbelievable banh mi sandwich and a perfect one!
Based on the Japanese tradition of pickled condiments, these fermented radish tops provide plenty of probiotics. Good way of using up every bit of the vegetable!
Never mind that this drink is good for you and low in calories. It has a light fruity flavour, delicate fizz and refreshing taste.
What is the platonic ideal of a pickle? Giardiniera, of course. Learn how to make it lacto-fermented style, as well as using it in a muffaletta.
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