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?
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.
Simple way to ferment delicious tomatillo salsa. The fermentation process adds a wonderful depth to the flavor that'll make you shimmy. Enjoy!
Making mold-free sauerkraut is simple, free and requires no special knowledge or equipment. Just save that outer leaf from the compost pile!
Cukes aren't the only thing you can pickle! By fermenting your grains, you make them sour (just like fermented pickles) and delicious but also much healthier to consume!
Playing around with fermented fruit kimchee ideas for something sweet and hot. Ripe peaches, hot peppers are a favorite summer combination. A great twist on peach salsa.
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.