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 kefir sour cream is as easy as making kefir, and yields a much more delicious, probiotic-rich and gum/filler-free final product.
Super tempting, tangy and rich, cultured butter is simple to make and well worth the calories.
Making kombucha at home is simple and much more cost-effective than buying it. These step-by-step instructions will help you get started with your first batch.
This how-to, works for the frugal, the conservationists and the seekers of tasty among us. You need nothing special to make wine vinegar, not even "the mother."
You do not need anything special to start fermenting. You can do it today with what you already have in your kitchen!
This is how I keep my vegetables fermenting without any extra time, effort, equipment or money. It works every time!
Sauerkraut is simple to make and so very tasty to eat, but I have a way to make it tastier! Add sweet potato!
Making probiotic pickles with no special equipment and no hot stove and no vinegar is extremely simple and SO delicious! Many different vegetables ferment beautifully and are well-worth the 5 minutes (+ 2 weeks unattended) it takes to prep them.
How to make kimchi to your spiciness liking and with NO special equipment. Perfect for any kitchen and any taste preferences.
The basics of making a delicious batch of milk kefir.