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?
This sauce is HOT, garlicky and fantastically flavorful. The recipe doesn’t make a tremendous amount, but all you need to a little to really bring on the heat.
If you’re looking for a quick and easy fermented side dish, then give this sweet, tangy and spicy Napa cabbage salad a try. Once the Napa cabbage and carrots have fermented for a month, this recipe only takes a few minutes to prepare.
It turns out that five ingredients really are all that are needed to make a flavorful, almost shockingly red sauce that stands up to the stuff in the bottle. Best of all, you can tweak the heat up or down with the selection of peppers.
Easy homemade sriracha from a mixture of dried chiles, distilled vinegar and salt. 2 weeks of macerating and you'll have 4 1/2 pints of sriracha to wow your friends with.
At Park Slope's Talde, the sriracha powder is folded into a homemade ranch dressing to make sri-rancha. Try it at home folded into store-bought ranch dressing, sprinkled atop deviled eggs or stirred into soup.
