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?
Via the New England Cheese Making Company's blog comes a fabulous post on using mesophilic culture to inoculate your kimchi. Bonus: A handy tip on making drain tubes to vent gas and circulate liquid in your jars.
Making soft, mold-ripened cheese at home is easy. And it's so good that you'll never buy it again.