Home curing is safe with fresh pork, the full cure, the fridge throughout and proper cooking. What the salt and nitrite do, and how to tell it has worked.
Why most new hobbies die in February, what to look for in a January project, and three makes that hand you a finished result on the very first attempt.
Why acid, salt and chilli do more for cold turkey than reheating ever will, which homemade sauce suits which leftover, and how to have a batch ready in time.
Why sharp fermented cabbage belongs next to rich Christmas food, when to start a batch so it peaks on the day, and four quick pickles to serve alongside it.
Making kits that treat teenagers as capable: which suit which age, where an adult is needed, five non-kit ideas and how to avoid it feeling like homework.
The kit keeps 18 months from packing and holds no live culture that can expire. How gochugaru ages, how to store it between batches and how long your kimchi lasts.
Why dried chillies keep so well, what the 18 month best before date means for a chilli sauce kit, how to store opened sachets and how long the sauces last.
Why experience vouchers go unused, what makes a good at-home experience gift, three that are worth giving and how to wrap something that is mostly a promise.
For the chilli obsessive who has tasted everything: why making beats buying, what a sauce kit gives them, six extras that work and how to make it personal.
Cheese kits keep 24 months from packing. How rennet, citric acid and cheese salt age, why the date matters more here, and how long your fresh cheese lasts.