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?
Bay leaf, peppercorns and cinnamon add complex flavor to the standard salt-cured lemons. They make a delicious addition to tagines, soups and stews.
Widely used in North Africa as well as Southeast Asia, salt-preserved lemons are a surprisingly versatile pantry staple.
Basic fermentation recipe for making your own healthy and delicious kimchi. I LOVE this stuff!
Easy to make spicy kimchi-style pickles. Short and simple process. Very delicious.
Mushroom Jam - A slightly sweet and tangy condiment that works as well with a juicy burger as it does with your holiday turkey! May be water-bath canned.
These quick-pickled fall vegetables are a Mexican Jewish recipe that is punchy, seasonal, a cinch to make, and a perfect upgrade to any salad or sandwich.
Radishes are a wonderful vegetable to pickle! Let this simple pickle kickstart your vegetable fermentation habit.
Kahm yeast appears as a thin layer, sometimes called a pellicule, on fermented pickles when there has been a bit too much air exposure. Identify it and learn all you need to know about the wrath of Kahm.
A smokey rutabaga pickle seasoned with toasted cumin seeds and smokey paprika.
Pickled cranberries? You bet, and they're better than cranberry sauce.