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?
Pickled and fermented condiments for a Korean-style barbecue: Kimchi, ginger scallion relish, pickled mustard seeds and quick pickled cucumbers.
Ashley English posts recipes on Design*Sponge for three homemade mustards: Spicy honey mustard from "Food in Jars"; apple butter mustard from "Jam It, Pickle It, Cure It" and pickled mustard seeds.