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?
Inspired by the Master Soda Recipe from True Brews by Emma Christensen, this fizzy tart soda is made with Rhubarb Juice and brewed with Champagne yeast for FIZZ!
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.
My obsession with jerky knows no bounds. This honey, ginger and garlic beef jerky is my new favorite go to snack! Fresh garlic and fresh ginger are used for a zingy marinade.
After the success of my homemade "American Cheese with Bacon" I went on to process a cheese that tastes like drinking a dark beer and eating jalapeno poppers! Bride of FrankenCheese!!!
American cheese is a "processed" cheese. With the help of America's Test Kitchen, I made my own "American Cheese" but with Bacon!. I call it FrankenCheese!
In an effort to use up some organic beets, I'm lacto-fermenting them with some ginger to make kvass.
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