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?
No-boil brine for great refrigerator pickles.
A Polish tradition at every holiday table.
Enjoy Corned Beef like never before.
Kale is one of the hardiest and healthiest vegetables around. We could all use a little more of it in our lives. With a food processor, some nuts, garlic and just a bit more, you can have a delicious topping for almost anything you can think of.
My adventures and tips on making healthy, cheap and delicious Kimchi, one of the worlds healthiest (and possibly smelliest) foods.
Easy end-of-the garden pickled tomatoes.
Concord grapes make the most fragrant purple jam--the stuff peanut butter dreams of hooking up with. You'll be smearing it all over your face like Joey Tribbiani.
Lacto-fermented salsa is one of the simplest ways for beginners to play with cultured and fermented foods. Use fresh or canned tomatoes to tickle your belly and tongue in a good way!
Pimenton, New Mexico chile powder, maple syrup, and turbinado-cured bacon. Some eggs, some creme fraiche. Some happiness
Our first entry in Charcutepalooza, duck prosciutto with wine-soaked figs, rosemary goat cheese, crispy duck and wine reduction. Also, playing a game of tag with my cow.