For a twist on traditional sauerkraut, cookbook author Karen Solomon (Jam It, Pickle It, Cure It) likes to soak Brussels sprouts in a briny mixture of peppercorn, dill, garlic, and chiles.
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?