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 bumper crop of basil left me with more than I knew what to do with. Here's a simple way to preserve the basil leaves, along with a simple syrup recipe to get all the flavor out of the stems!
Refining the setup for wild-fermented dill pickles to keep the bugs out, the crock from exploding, and test whether unrefined sea salt makes a difference.
A summery recipe for fizzy, English-style lemonade! Includes a cost breakdown and comparison with a commercial brand. Perfect for adding to Olympics-themed Pimm's cup!
Kimchi is the smelly-cheese of the pickle world. If you’re like me, once you've had it few times, the smell becomes appealing, the taste even more so. Loads of garlic, ginger, hot chiles & a little fish sauce, turn this pickle into stinky heaven.
Sour fermented brine separates this glorious hot sauce from the rest. Ferment your hot peppers now for canning salsa or winter enchiladas, and you'll be rewarded with sauce that tastes like peppers, not vinegar.
 (1).jpeg "Lactofermented, English-Style Lemonade")
