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?
Fresh cranberry walnut conserve made with honey, a guest post from Liz the Chef (shared at her suggestion).
Fermented fish sauce is a strongly flavored condiment you can use is soups, stir fries, and of course, other fermented dishes like kimchi!
How to make extracts of kaffir lime leaves and lemongrass.
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.
A simple, homemade relish featuring red onions, raisins and apples, the superstar of autumn fruit.
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!
Love in a jar: Blueberry Jam with Brown Sugar
A summer variation of a classic fruit butter (apple), a perfect opportunity for a novice "canner".
A fresh and fruity salsa, not too spicy, celebrating the flavors of summer.
Learn how to make your own fermented garlic dill beans at home. They're delicious, not to mention chock full of good bacteria!