Kitchen as laboratory. Bubbling jars, Traeger smoke, mild heat, and the quiet satisfaction of watching something transform over days. These are living experiments more than rigid recipes.
Green cabbage version tuned for gentler heat. Works with what’s on hand. The goal is bright, tangy, and still friendly to the whole table.
Status: Ongoing favorite · Adjust spice to mood
The gateway ferment. Just cabbage + salt + time. Sometimes caraway or juniper for variation. Proof that the simplest projects can be the most reliable.
Status: Reliable standby
Bright, crunchy, slightly sour sticks that disappear fast. Great for snacks or alongside richer meals. A good “starter” project when you want results sooner.
Status: Kid-approved experiment
Low and slow on the pellet smoker. The kind of cook that fills the backyard with good smells and rewards patience. Successfully dialed in — keep the notes for the next one.
Status: Proven · Will repeat
Whatever the garden, fridge, or market suggests. Bone broth bases, leftover roast transformations, and the quiet pleasure of a pot simmering on a cool evening.
Status: Evergreen rotation
Future entries will include more precise ratios, timing notes, and photos of the finished jars and plates. This page is intentionally a living document — recipes evolve as the experiments do.
Tip: Real photos and exact weights coming as batches succeed.
