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?
Is your cilantro bolting? Use up large amounts of cilantro quickly and get a spicy, guilt-free condiment that brightens up any dish.
Pickled Celeriac slices make a great, complex appetizer base suitable for the gluten-free and pale eaters among your friends. And they're probiotic, and they taste amazing. Make them already.
Want that Thanksgiving aroma in your home minus the wacky relatives and the over-expanding waist band on your pants? Render duck fat! How to use it...duck fat roasted squash seed with truffle salt.
Tangy, sweet & spicy... all at the same wonderful time! Bring on the chips!
A recipe for a sugarless, all-natural blackberry jam.
If you want the best bacon, make it at home.
This is not your average vegan cheese. It goes through the fermentation process, which makes all the difference. Fermentation is an essential part of cheese making that is usually skipped in favor of simple acidifying in dairy-free cheese.
Purple pickled eggs, preserved in white vinegar and the prefect on-hand snack.
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