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 recipe for pickled, curried, fermented cauliflower.
This probiotic pepper salsa was inspired by a trip to Peru, but adapted to ingredients easily available in North America.
Recipe for lactofermented carrot sticks, flavored with honey, ginger, and orange zest.
Fermenting cucumber pickles is one of the less easy pickles! (Yes, it's still easy). Here's my experience and a few tips to help your luck along.
This painstakingly (but satisfyingly) hand-whisked mayonnaise can be made for quick use or lacto-fermented for longer storage. Plus, toss some blossoms in vinegar to give it extra kick.
Kick up your beautiful beets with some cumin seeds and basil for a vibrant, summer pickle.
Ferment your mustard for an extra probiotic kick. A touch of maple makes it even tastier.
How to make a deliciously fizzy and floral soda. It's super simple, and a probiotic too.
Making living whey based fermented foods is a great way to get probiotics and strengthen your immune system, but in the case of salsa, it usually gets eaten so fast around here that there is not always time for it to ferment.
A child of two worlds and two different lacto-fermentation cultures! Great when you can not find fresh Napa cabbage. If you want a vegetarian version, skip the anchovy and fish sauce.
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