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?
It's the way our great-great-grandmothers likely would have preserved jam. With honey and a little fermentation, making a delightful, healthy way to preserve freshly-picked blueberries.
Lemonade Fermented with Whey results in a tangy, bright and fizzy summer drink. Add Plum Syrup, or any other stonefruit, and enjoy a truly delicious, nutritious and seasonal drink.
You’ve conquered your demons and made cheese- good for you!! Now you find yourself with a pound of delicious homemade cheese and three quarts of whey! What to do with all that protein-rich goodness? We share lots of ideas!
Ever wondered what to do with the leftover whey when making cheese? Well here is a recipe to make more cheese! A recipe to make whey ricotta at home.
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!