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?
The ginger beer plant is a culture that has likely been used to make ginger beer for thousands of years! It is the easiest and most delicious ginger beer-making method to boot!
All fermented pickles are good for you, but radishes, burdock root, turmeric and garlic can heal more than just your gut!
Pickled Celeriac slices make a great, complex appetizer base suitable for the gluten-free and pale eaters among your friends. And they're probiotic, and they taste amazing. Make them already.
Beautiful and flavorful, pickled cranberries will brighten up any holiday cheese board. From the cheeseboard to a dish that's bland in color or flavor these probiotic berries will be a great addition!
Using up the last of the basil doesn't have to mean pesto for miles! This garden scrap version of kimchi will last for months and marries the flavors of east and west beautifully.
A small batch of autumnal chutney sweetened with just dates and dried currants.
Super Tonic, Master Tonic, Fire Cider, whatever you call it, it makes the winter cold season something to laugh at. This fermented version adds probiotics into the mix for even greater health happiness!
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.