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?
The ginger “bug,” which jump-starts the fermentation in this recipe from chef Cortney Burns, Bar Tartine, San Francisco, specifically uses organic ginger because it’s rich in microbes.
If you live in Southern California like me, you know how difficult it is to find unpasteurized apple cider. Here's a quick way to do it yourself at home.
Don't throw your apple scraps away! You can make a super-simple wild yeast cider with them. Just three ingredients will give you a fun science experiment and (practically) free drinks!
Calling all pepper heads! Get the hot sauce you crave (only more flavorful, more customizable and cheaper) with three ingredients and a jar. THE best hot sauce in the world. Patience is the only ingredient that's hard to come by.
Like breakfast? Like beer? Well, then we've gotcha huckleberry right here! Traditional Russian kvass made a bit breakfast-style with maple and cinnamon.
This kombucha is my favorite way to kill a dessert craving.
Making vinegar is almost as easy as throwing some sugar, some water and (optionally) some fruit scraps into a container and adding a bit of water. There's really not too much more to it than that!
Lots of great ideas for using cherries and pits, so you can enjoy them throughout the year!
A fairly simple home brew project that will make a bubbly, pink and rosey wine.
Watermelon soda: easy-to-make, refreshing natural soda (works with other fruit, too!)