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?
While we love to dehydrate ingredients in their purest form - there's lots of room to experiment, adapt and use cooking knowledge when dehydrating as well. This is a designer-garnish intended to offset pickled garlic.
Repeat after me - Fermentation is my friend. I fear not the friendly bacteria.
Fermentation can create so many delicious foodstuffs, like this crunchy, spicy cucumber kimchee (kimchi). And, it is easy to boot!
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