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?
A traditional Pennsylvania Dutch way to ferment a glut of green beans for a delicious side dish and preservation, and some ways to jazz them up.
Ways to make this classic French side salad with an easy ferment and a top tip for a secret ingredient.
Gooseberries ferment beautifully for salsa and spicy party dips, and are refreshing in a fruit kvass.
Sing the Rhubarb Kimchi song as you greet the spring with the gorgeous sour spicy tang of this fabulous pickle.
From a beloved Belgian cookbook, the inspiration to make Fromage Blanc with Kefir, flavoured with Wild Garlic, Hairy Bittercress and Dandelion Petals. A wonderful probiotic, cream cheese-like spread.
The flavours of Kimchi in a classic British-style sweet and sour chutney-- amazing comparison between the raw and the cooked.
In the time of Plum Glut, here's some savoury and sour inspiration from salt, chili, ginger, and garlic-- Plum Kimchi, Plum Pickles and an everlasting, low-tech Umeboshi relation.
When Pumpkin Scrap Vinegar met dregs of a homemade chili sauce, sparks flew. A fabulous and sizzling condiment from pulp otherwise bound for the compost heap.
Making Kombucha with Flower Syrups as the Sugar: Dandelion; Elderflower, Elderberry; Rosemary-Lovage-Mint