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?
Gina uses Alana Chernila's recipe for kimchi in her book The Homemade Pantry as a jumping off point to making her own favorite kimchi recipe using her fall/winter crops from her CSA share.
To make a perfectly delicious batch of your own gourmet, artisan kraut, all you need is a big bowl, a quart-size mason jar, cabbage, sea salt, and patience.
While fermentation is technically a form of “processing,” it’s nothing like the modern techniques that are used to extrude, pasteurize, deconstruct, re-construct, strip down or otherwise adulterate natural ingredients.
Nothing compares to a naturally fermented pepper mash and chili sauce aged a full year.
Preserve herbs by fermenting them. Tastes as fresh as when you picked them and the brine is as flavorful as the herbs themselves.
A basic kimchi that includes all sorts of fall crops.
It's apple season and I'm swimming in peels! Instead of just composting your scraps, put them to work in this recipe for fermented apple peel vinegar.
Good naturally fermented pickles . . . i.e. lacto-fermented pickles . . . are as close to a perfect pickle as I’ve ever tasted.
I wanted to learn how to make these mouth watering wonders. And I did! This is how . . .
Not sure what to do with your red cabbage? Make easy ruby sauerkraut in a jar. Video recipe included!
Why not try a probiotic spin on America’s favorite condiment? Fermenting salsa gives it a tangy taste and a bubbly mouth feel, and it's good for your gut!