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?
Pro-biotic pickles that every nerd can love. These pickles are made the old-fashioned way: through fermentation. Their looks, however, are totally mod and super pretty.
Making probiotic pickles with no special equipment and no hot stove and no vinegar is extremely simple and SO delicious! Many different vegetables ferment beautifully and are well-worth the 5 minutes (+ 2 weeks unattended) it takes to prep them.
My Grandfather always made sauerkraut in a giant 30 gallon crock. This is my homage to his memory. A small batch kraut made simply. Slice, Salt, Smash and wait.
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.
This lactofermented garlic is buttery and smooth. The fermentation process takes away the fire and heat of raw garlic and leave a rich flavor. Great for adding flavor to any dish and for warding off cold and flu bugs!
To make a perfectly delicious batch of your own gourmet, artisan kraut, all you need is a big bowl, a quart-size mason jar, cabbage, sea salt, and patience.
