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?
My adventures and tips on making healthy, cheap and delicious Kimchi, one of the worlds healthiest (and possibly smelliest) foods.
Lacto-fermenting everything, I hit on a good use for leftover beans. Haven't tried lacto-fermentation yet? It's so easy.
Another soon-to-be-favorite, date chutney is sweet and just a little spicy. And, it's going to be good on everything.
This is a sauce-style salsa, spicy from chiles de arbol and sweet from roasted red peppers.
Homemade feta is easier than you think. And much better than you imagine.
Naturally pickled asparagus with spring garlic, tarragon, garlic, pepper and coriander seeds. A perfect way to preserve spring!
Make your own lactofermented sauerkraut! Easy to follow directions.