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?
Jewels from the ground, beets delight with their earthy sweetness. Whether you like ruby red, golden, or candy-stripe Chioggia, here's a bunch of ways to put up these gemlike roots.
Steep carob pods in rum for a complex liqueur with notes of coffee, caramel and vanilla.
Quick pickled garlic jalapeños take less than 10 minutes to make and add a nice kick to to nachos, tacos, or drinks!
A wintry blend of star anise, bay, cinnamon, carrot and more for anyone who loves kombucha and things that taste good.
Beyond marmalade, glorious winter oranges can be fermented for various condiments and DIY beauty, cleaning and kitchen uses.
Here is how we built our cold frames for seed starting using items we already had on hand.
Successful ferments require keeping your food submerged below the brine. Here's a handful of ways to make that happen.
I enjoy making my own concoctions at home. Infusions are very easy to make as you simply combine ingredients in a jar and let it sit for a while. I came across this post and couldn’t resist trying out a raspberry infused vinegar.
Red, yellow or green? Whichever hot sauce you like, here are three variations on a master recipe for lactofermented hot sauce that rival even the best stuff on the shelf.
Make your own homemade Dukkak spice blend yto brighten up all sorts of dishes.
Sweet, tart, barely spicy, pleasantly orange: winter marm for the masses.