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?
This is a quick and easy probiotic soda that is perfect for warding of colds. You can make it with fresh elderberries, or use dried.
A perfect way to savor the sweet heat of summer, during the cold winter months. Included is a perfect easy way to keep ferments and preserved herbs under the liquid!
A lactic-acid fermented hot sauce using just chiles, salt, and time.
One of the easiest ferments to make successfully at home.
A simple recipe for lacto-fermented sauerkraut using only cabbage and salt.
In the time of Plum Glut, here's some savoury and sour inspiration from salt, chili, ginger, and garlic-- Plum Kimchi, Plum Pickles and an everlasting, low-tech Umeboshi relation.
The soft crunch and fiery bite of kimchi make it a great addition to tacos, pasta, meats, fish, you name it. Great as a snack right out of the jar. Like most food projects, the best kimchi is made with loving hands at home.
What to do when pickling cucumbers get too big? Make delicious fermented pickle relish.
Now is the time to make fresh lacto-fermented corn relish while corn is at it's peak. Toss your veggies in a little salt and you have tangy relish in a mater of days with no cooking required.
What can you do with leftover watermelon rinds? Turn them into pickles! These fermented watermelon rind pickles are tangy, crisp, and delicious alongside a sandwich or chopped up in a salad.