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?
Making mold-free sauerkraut is simple, free and requires no special knowledge or equipment. Just save that outer leaf from the compost pile!
Cukes aren't the only thing you can pickle! By fermenting your grains, you make them sour (just like fermented pickles) and delicious but also much healthier to consume!
Making kir royale is as simple as making creme de cassis. But why infuse when you can ferment? This blackcurrant wine makes bubbly bubblier and more beautiful.
Sweet cherry halves preserved with honey and flavored with fresh rosemary. Perfect for cheese plates and cured meats.
Water Kefir is great, but water kefir with tamarind is Jarritos, but healthy! This sweet/tart knockoff is probiotic and full of flavor!
A simple fermented carrot and daikon pickle makes the difference between an unbelievable banh mi sandwich and a perfect one!
A slightly spicy, sweet and tangy batch of chutney that is a perfect partner for cheese.
A relatively small batch of soft-set, honey sweetened raspberry jam.
Indian sun pickles are a fun and interesting fermentation technique! They yield some of the most flavorful pickled vegetables you will ever taste. Easy to make and wonderful to eat, this hot pepper version can be adjusted to any spice level.
You've heard of a crock, but have you ever heard of a cabbage shredder? These ingenious tools provide a simple way to get even pieces for even fermentation. No electricity required!