This easy instructional will show you how to preserve your summer bounty of tomatoes into a useful product you can use later. You’ll be thanking your past-self for the work done when you pop open a jar in February and feel the summer sunshine cascading out!
Despite the number of steps involved, making kimchi at home isn’t very hard! Lacto-fermented foods like this kimchi are very healthy, full of probiotics and fibre while being low in calories!
If you’re only looking to make one jar of pickles rather than enough for a large homesteading family, this is the recipe for you! These zingy, zesty pickles are easy to make, don’t take any special equipment, and can be eaten within 24 hours!
Rather than pickling in a vinegar solution, these cucumbers get lacto-fermented to develop their sour flavour. Kept in the fridge or a cool cellar, these pickles will last for months; that’s if you don’t eat them all right away!
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