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 simple and delicious recipe for making your own homemade sauerkraut. This is my "go-to" ferment. Love the favor with the optional juniper berries and caraway seeds.
A classic Czech pub recipe for spicy, garlicky oil-preserved Camembert cheese that "pickles" in oil for a week, with safety tips from a certified Master Food Preserver.
