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?
A wonderful easy to make year-round apricot jam made with dried apricots is great for your morning toast
Corn your own beef for a St. Paddy's Day feast, or pair it with homemade sauerkraut for the best reuben ever.
This recipe for a simple sanbaizu comes from Erik Aplin, Chef de Cuisine at San Francisco's ICHI Sushi and NI Bar. Sanbaizu is a brine made from shoyu, mirin and rice wine vinegar.
Kumquats candied in vanilla bean sugar. Also yields an amazing syrup as a byproduct that's perfect in cocktails or homemade sodas!
Cavolo Nero Tapenade makes the perfect sauce for pasta, spread or dip.
I need a heavy dose of sunshine, the kind with a beach, a tan & a handsome Italian asking me what I’d like to drink. Sadly, I’ll have to settle for a sunny bottle of homemade limoncello, a southern Italian lemon liqueur.
Berry wine compote is made from four kinds of fruits and blackberry wine and tastes even better when paired with peanut butter bars.
Transform hot peppers into an amazingly delicious tabasco-style hot sauce with this simple lactofermented recipe.
Like bacon? Brace yourself for Sichuan bacon. Your BLT will never be the same.
A chef's recipe for beet carpaccio using whey fermented beets.
The fermented beets have an awesome flavour, not quite as acidic as pickled beets but not as mushy as roasted beets.