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?
Do all fermented peppers need to be crispy? I say no! I use these pepper pickles as seasonings rather than munchables and the results are delightful.
A tiny batch of oven roasted tomatillo salsa.
A classic recipe for tomato jam, adapted to use honey as it's only sweetener.
Calling all pepper heads! Get the hot sauce you crave (only more flavorful, more customizable and cheaper) with three ingredients and a jar. THE best hot sauce in the world. Patience is the only ingredient that's hard to come by.
Fermenting garlic is a great way to make an already healthy food into probiotic perfection. Tastes pretty awesome too! Great for pestos, hummus and salsa, or bite into a clove, if that's your style!
Like breakfast? Like beer? Well, then we've gotcha huckleberry right here! Traditional Russian kvass made a bit breakfast-style with maple and cinnamon.
This kombucha is my favorite way to kill a dessert craving.
A classic combination makes for excellent eating. Whether chopped in a salad, garnishing a cocktail or straight out of the jar, these gingery carrots are sure please almost everyone.
Making vinegar is almost as easy as throwing some sugar, some water and (optionally) some fruit scraps into a container and adding a bit of water. There's really not too much more to it than that!
Lightly boozy, heavily flavorful fruit cocktail converts sugar into an almost-wine in the blink of an eye. My favorite, indulgent way to use the summer fruit harvest. Put it on ice cream. Die happy.
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