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?
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.
Kahm yeast appears as a thin layer, sometimes called a pellicule, on fermented pickles when there has been a bit too much air exposure. Identify it and learn all you need to know about the wrath of Kahm.
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.