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?
These classic half-sour pickles use a tea bag, a few carrot sticks, and a cold soak to encourage crunchiness. Packed with the flavors of garlic and dill.
Naturally fermented sweet and hot peppers, onions, and garlic make a terrific accompaniment to anything smokey or grilled (like smoked crispy pig's ears).
Pickled carrots, without vinegar. They're tangy, briny and just a little bit sweet. The trick? Lacto-fermentation, which is far scarier sounding than it is.
I absolutely love have little living science experiments going on in my kitchen, its gives me that feeling of boyhood wonder crossed with being a mad scientist. Quite some time ago I read Wild Fermentation, and it absolutely compelled me to make this
