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?
DIY Capers! after the flowers have bloomed on the nasturtium plant the seeds (while still green) can be harvested and pickled for a quick and easy caper.
Fermenting green strawberries can be done, despite the berry's high acidity. Here's how. They go well with a creamy mild cheese (think brie or camembert), sliced on a sandwich, sprinkled into a salad, or simply stirred into some yogurt or porridge!
A wild version of Korean pa kimchi, which normally uses scallions. This version uses invasive three-cornered leeks, but any green onion (ramps, etc) will work here.
Using preserved lemons or limes to substitue for fresh lemons is a great way to add some serious complexity to your next dessert. This curd is smooth as silk and tastes like a salted citrus caramel.
This gorgeous, traditional kimchi is a stunningly pretty appetizer with fantastic flavor. My recipe deviates from the traditional by doing a short fermentation in porridge. Leftover porridge can be used for cabbage kimchi or flavoring other meals
Pro-biotic pickles that every nerd can love. These pickles are made the old-fashioned way: through fermentation. Their looks, however, are totally mod and super pretty.
