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?
Beautiful gems of dehydrated lemon slices. Add them to some warm water for a refreshing mini fall cleanse!
Purple Haze? Purple carrots?! Yes! Toss them in the dehydrator for this sweet and crunchy snack!
Make your herbs last all winter by preserving them in this zesty and bright, vegan and nut-free cilantro pesto sauce (you could also use basil or parsley).
Unhurriedly simmered in a slow cooker, or prepared on your stovetop, this naked apple butter is the true, concentrated taste of apples in season. It’s like getting punched in the face - by apples!
Yes! It's possible! Vegan, dairy-free, gluten-free this DIY method for making nutritional yeast from wild foraged Puffball Mushrooms will have you tossing that overly processed standard to the curb!
This recipe yields eight jars of beautiful, fragrant, chunky tomato sauce that you will love spooning onto your pasta, pizza, potatoes, or rice year-round.
Simple way to ferment delicious tomatillo salsa. The fermentation process adds a wonderful depth to the flavor that'll make you shimmy. Enjoy!
A simple and delicious recipe for making your own homemade sauerkraut. This is my "go-to" ferment. Love the favor with the optional juniper berries and caraway seeds.
Tangy morsels of umami deliciousness! Fresh cherry tomatoes, seasoned and slow-roasted until caramelised. Beautifully concentrated flavours, but still moist and juicy.
This is made from both stinging nettle and wild ramps, resulting in a pesto that is addictive and delicious. It's also dairy free, although of course you can use dairy instead. This is my favourite way of eating nettle!
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