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?
Somewhere between a coleslaw and a sauerkraut, Curtido is a tasty mixture of cabbage, carrot, and onion, traditionally made as a cabbage relish; lightly fermented and served with pupusas.
Kale, dark and strongly flavored, makes for an very assertive kimchi. The longer you let if ferment, the louder it will make its presence known.
Cauliflower may look like brains. but in this recipe the crunch, salty tang, and subtle sizzle from the pepper has us yearning for more. Plus, cauliflower has serious lacto-bacillic street cred when fermented in this simple 5% brine. Get ferment'n!
Ways to make this classic French side salad with an easy ferment and a top tip for a secret ingredient.
A ginger bug is a culture made with ginger, sugar, and water used in making fermented beverages such as homemade sodas, ginger beer, carbonated fruit juices and teas - a.k.a. ginger bug soda.
What do you do when your mom and dad buy a farm that has tons of food to find and forage? Why you eat wild, of course and preserve everything you can.
This edition: fermented apple-cranberry butter
Once you start, you'll be making jar after jar of this super easy spicy lacto-fermented salsa!
Combine the powerful disease fighting benefits of turmeric with the gut-healthy probiotics of raw sauerkraut, and you have winner for your health and a delicious addition to your table!
Getting started: How to make home made Sauerkraut and it's many health benefits.
The anise taste and wet crunch of fennel make an excellent kimchi. Since gochugaru dried pepper flakes weren't available this recipe used McCormick red pepper flakes. Worked out just fine!