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?
Wild fermentation produces a distinctly sour pickle flavour that matches well with the mustardy sharpness of raw turnips. The vibrant colour of pickled turnips comes from raw beets.
With rhubarb season soon ending there's no better time to put some away for later than right now! The recipe also shares hints on what you can do with the final product and why we pickle big pieces.
Spicy, sour, savoury and 'throaty.' Did we mention spicy?
We've been experimenting with fermentation using whey to accelerate the process and adore the results. This recipe is less than 5 minutes of active time over 3-5 days. It's pure love.
