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?
Preserve herbs by fermenting them. Tastes as fresh as when you picked them and the brine is as flavorful as the herbs themselves.
Nothing compares to a naturally fermented pepper mash and chili sauce aged a full year.
A little twist on a traditional pesto swapping out Mexican ingredients and then fermenting it for extra zip.
Lactofermented pickles with a twist. A mix of Indian spices give these pickles a unique but wonderful taste.
Cherry Vanilla Kombucha is a great replacement for Cherry Vanilla Coke. If you're trying to kick the soda habit, kombucha is the way to go.
Brine pickled eggs colored with beet juice. These would make a fun addition to your Easter meal. And they taste as good as they look!
Usually celery is just a tool to get the ranch dressing to my mouth but I thought I would give pickled celery a try and I'm glad I did. This ferment is one that keeps getting better with age.
Cure your own corned beef at home just in time for St. Patrick's Day. Nitrate free and easy to do.
A continuous brewing is a simple way brew kombucha with very little effort. Once your system is in place, if you can boil water, you can make kombucha.
Carrot Ginger Kvass is a lactofermented, naturally sparkling beverage that is actually good for you. Loaded with probiotics and vitamins, this is a great beverage to add to you diet.
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