Umeboshi (梅干) is salted Japanese pickled plums. They take a good level of effort to make properly, but well worth it. Packed with umami, saltiness, and subtle floral aromas, a little goes a long way. Ume are traditionally made at … Read more
Pineapple Ginger Kombucha
Got any extra pineapple scraps lying around? Why not make some tropical kombucha? Inspired by tepache (a Mexican boozy pineapple based beverage), using scraps such as cores and peels infuses very well into kombucha in just a few days. There … Read more
Pickled Watermelon Rinds
Learn how to use (almost) every part of the watermelon. Austin shows you two ways to make fermented pickled watermelon rinds. I use a 5% (by weight) brine, which is about 3 Tbsp./45 ml fine sea salt per quart/liter of … Read more
Kefir Cream-Sour Cream
It’s quite simple to make your own sour cream, with just TWO ingredients: heavy cream and milk kefir. I first made this as a way to enjoy cultured ice cream, but realized the taste, texture and consistency are just like … Read more
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