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?
Sour fermented brine separates this glorious hot sauce from the rest. Ferment your hot peppers now for canning salsa or winter enchiladas, and you'll be rewarded with sauce that tastes like peppers, not vinegar.
Learn how to make your own fermented garlic dill beans at home. They're delicious, not to mention chock full of good bacteria!
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.
My grandmother's Hungarian pickle recipe.
Beet slices fermented in a brine with orange peel and fresh ginger. Perfect for salads, or snacking straight from the jar.
fermented kohlrahbi chips that are deliciously sour, crispy, packed with dill flavor
A great project for those new to fermenting, sauerkraut is a classic, health-promoting preserve whose variations are endless.
Naturally fermented sweet and hot peppers, onions, and garlic make a terrific accompaniment to anything smokey or grilled (like smoked crispy pig's ears).
Its time to trim your garlic scapes off your growing garlic. Christina adapts a half-sour recipe to include garlic scapes.
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.