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?
Refining the setup for wild-fermented dill pickles to keep the bugs out, the crock from exploding, and test whether unrefined sea salt makes a difference.
Wild fermentation produces a distinctly sour pickle flavour that matches well with the mustardy sharpness of raw turnips. The vibrant colour of pickled turnips comes from raw beets.
