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?
Homemade Cherry Almond Jam makes a great, thoughtful holiday gift that’s budget-friendly and tastes like holiday cherry pie on your toast! The recipe includes step-by-step directions with photos.
Preserve summer’s plump, juicy blackberries in these decadent chocolate blackberry preserves — not quite jam, not quite sauce, but tastes delicious on everything!
Sing an ode to spring with these simple, green lactofermented pickles. Any color radish will do, but green meat radishes make an especially good choice!
Probiotics don't have to boring and water kefir doesn't have to be for the kids. Chocolate cream water kefir is the coziest way to drink to your probiotics.
Kimchi too salty? Making it into seasoning is a great way to put that extra salt to good use.
Learn why you should (almost) never peel vegetables for fermentation.
A wintry blend of star anise, bay, cinnamon, carrot and more for anyone who loves kombucha and things that taste good.
Countertop yogurt-making is simple and tasty. You only need a culture and countertop to make an easy batch every day. This variety of yogurt is an heirloom culture that can last for generations with basic care.
Radishes are a wonderful vegetable to pickle! Let this simple pickle kickstart your vegetable fermentation habit.
Make probiotic water kefir into homemade cantaloupe soda. It's easy as can be and a very tasty treat.