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?
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
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