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?
Delicious and easy to ferment spicy South American salad. Great as a side or as a healthy topping for nachos, tacos, etc.
Marmalade made easy with a kitchen scale. Equal weights of fruit, sugar and water make for a delicious scalable recipe.
Most people are familiar with the standard napa cabbage kimchi. But, not as many people realize that Korea's spicy, fermented national dish can be made from dozens of other vegetables, as well.
One of the many delectable ways to use Meyer lemons. Making your own mustard is easy and inexpensive, and fermenting it makes it that much healthier.
Cranberry and orange marmalade makes the perfect start to your day over the festive season. Sweet and spicy and just a little tart!
I am a particular fan of marinated olives. On the one hand, they make pretty gifts in jars. On the other hand, and much more importantly, they are delicious. They are positively addictive
Atchara is a much loved pickle in the Philippines, a country much effected by violent storms of Climate Change. I made Atchara with turnips (because they're local) as a way to reflect on the worrisome state of affairs...
Beef jerky makes a delicious, portable, protein rich snack that can easily and inexpensively be made at home. Here's a recipe with three variations to ensure safety.
I experiment with turbinado sugar and pomegranate juice and get some great results.
A unique recipe for Wild Hibiscus vegan "Jello." Cut out fun shapes for desserts or cheese plates, or just serve it up!