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?
You do not need anything special to start fermenting. You can do it today with what you already have in your kitchen!
This is how I keep my vegetables fermenting without any extra time, effort, equipment or money. It works every time!
Sauerkraut is simple to make and so very tasty to eat, but I have a way to make it tastier! Add sweet potato!
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.
How to make kimchi to your spiciness liking and with NO special equipment. Perfect for any kitchen and any taste preferences.
You won't be able to stop eating these healthy gourmet pickled beets. Fennel, ginger, lemon and brown sugar gives these beets a more refined flavor.
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.
A family recipe for pickled green tomatoes with balsamic vinegar and olive oil.
Fruit, wine, vinegar, spices, honey . . . what's not to like? This flexible citrus preserve can be used in sauces, dressings, relishes, and more.
These quick refrigerator-pickled radishes are lovely and delicious.