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?
Fizzy bite-sized bursts of fermented flavor in every cherry tomato, infused with garlic and spices.
Huge end-of-the-garden cucumbers make wonderful sweet pickles. Follow this sweet/spicy/sour recipe that has been a family favorite for 6 generations.
A fermented side dish or condiment variation of sauerkraut using carrot, ginger, onion, horseradish, turnip and spices.
A recipe for banana peppers quickly pickled with slices of beet for a vibrant color. This keeps many weeks in the fridge-no water bath canning required--and adds pretty color to sandwiches.
Somewhere between a coleslaw and a sauerkraut, Curtido is a tasty mixture of cabbage, carrot, and onion, traditionally made as a cabbage relish; lightly fermented and served with pupusas.
Kale, dark and strongly flavored, makes for an very assertive kimchi. The longer you let if ferment, the louder it will make its presence known.
Cauliflower may look like brains. but in this recipe the crunch, salty tang, and subtle sizzle from the pepper has us yearning for more. Plus, cauliflower has serious lacto-bacillic street cred when fermented in this simple 5% brine. Get ferment'n!
Ways to make this classic French side salad with an easy ferment and a top tip for a secret ingredient.
Spicy pickled red onions with habanero and fresh tarragon.
Made exclusively with local and seasonal fruit and vegetables, this pickle has all the flavour of the original and at a fraction of the cost of store-bought.