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?
In the family of Fruit Kvasses, Pear Kvass is an effervescent, probiotic, refreshing drink that tastes like proprietary pear sodas and is a great way to make use of over ripe pears.
Gooseberries ferment beautifully for salsa and spicy party dips, and are refreshing in a fruit kvass.
Using Fruit Kvass as a template method, you can play with fruit, flavour and texture for natural and extremely easy home-made fizzy drinks.
Making Tomato-Vegetable Kvass with all the excitement of Bloody Mary / Virgin Mary refreshment.
Learn to make fermented probiotic-rich dilly carrots without using whey. Great in salads, and with meals, if you resist eating them all straight from the jar first.
Delicious seasonal and resourceful kimchi pickles using a flexible, template approach to this spicy passion-inspiring ferment.
Here are three ways to preserve scapes, ideas on how to use them and a recipe using the flower.
Get gorgeous spicy flavour in a ferment of garlic and garlic scapes. A wonderful slithering pleasureful pickle.
Fermenting garlic might seem like alchemy, but honestly it is quite easy! The following instructions will work for any size jar that you have on hand.
Brussels sprouts are a logical next step in kimchi making. With 3 Tablespoons of heat (red pepper flakes and cayenne) and a two week ferment, this is a distinctly hot and spicy recipe.