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?
Making probiotic pickles with no special equipment and no hot stove and no vinegar is extremely simple and SO delicious! Many different vegetables ferment beautifully and are well-worth the 5 minutes (+ 2 weeks unattended) it takes to prep them.
Viili (spelled with two i’s) is cultured milk– a Finnish version of yogurt. It’s milder tasting and stringier than yogurt, but still contains loads of helpful lactic acid bacteria.
