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?
This berry is a super addition to your spice cabinet. Easy to identify and harvest any time between spring and autumn in northern and eastern regions of North America, its unique citrus and pepper flavours will spice up your cooking all year long.
Once you start making your own ginger powder, you will find that the fragrance and potency of freshly ground ginger powder blow the store bought version out of the water.
You can make your own wine with just about any fruit. This recipe makes a smooth wine with apples and raspberries.
Tomato paste with much less work and no risk of scorching: use a big slow cooker (crockpot). It takes longer but it's so easy!
Don't throw away your leftover over salmon bones or other fish bones - make yourself a delicious fish stock instead! Perfect for soup, risottos and poaching liquid.
Once you start, you'll be making jar after jar of this super easy spicy lacto-fermented salsa!
Make ikura inspired salmon caviar over your lunch break! A quick 30 minute process that lets you use that much more of your fish!
Make sure you always have lemon zest available when you need it using this simple but favorite kitchen tip.
Keep your seed stash stocked with your favorite heirloom varieties by saving radish seed from your garden.
Join me on a culinary adventure to make the best possible yogurt at home with very little fuss! Easy, delicious, and with the potential for serious bragging rights!