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?
A simple recipe for lacto-fermented sauerkraut using only cabbage and salt.
Tips and techniques learned from my first attempt to use a smoker to make a smoked jerky and smoked pulled pork.
My trials and tribulations in the world of Jam.