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?
While fermentation is technically a form of “processing,” it’s nothing like the modern techniques that are used to extrude, pasteurize, deconstruct, re-construct, strip down or otherwise adulterate natural ingredients.
Why not try a probiotic spin on America’s favorite condiment? Fermenting salsa gives it a tangy taste and a bubbly mouth feel, and it's good for your gut!
These pickled carrots are made with garlic, dill seed, fennel seed, sliced serrano chile and fresh, fragrant dill. Enjoy these pickles as an afternoon snack or as an accompaniment to a piled high burger. They are also super tasty with Mexican food!
