Mustard
Most mustard is made from either white (or yellow) mustard plant, Brassica hirta. Its spicier cousin is the brown mustard, Brassica juncea. We use a combination of the two here. …
Fermented Hot Sauce
Hot sauce can take anywhere from a few weeks to 4 to 6 months to ferment. I tend to let mine go on the longer side. My most recent batch …
Fermented Corn (Maize) Kernels
I initially made fermented corn as a way to create a lactobacillus-rich neutral flavored brine I could use to inoculate other dishes (like legumes). This recipe uses a 5% brine …
No Nukes ☮ 3 Pepper Cukes
Using three chile peppers in various forms, these no nukes cukes hold some heat, while simultaneously being balanced by the inherent coolness of the cucumber. Want it hotter? Leave the …
Citrus Hopped Pickles
Here’s a riff on the garlic dill pickle recipe. It uses hops and citrus peels. If you like IPA beer, you’ll dig this variation. I’ve used salt-and-pepper variety of cukes …
Baked Tortilla Chips
Feeling irritated at the lack of snack chips (particularly tortilla chips) made with healthy fats, I created a technique and recipe for homemade baked tortillas that are as good as …
Gut Wellness and the Workplace
Having worked in the corporate world in my first career, I understand and have experienced the demands, stresses, and lifestyle that most people in this environment undergo. Long working hours, …
Cannabis Kombucha
I’ve tried some delicious cannabis kombucha brands here in California, where adult use of cannabis is legal. Commercial brands mix a THC-infused emulsion into kombucha that’s already brewed. …
Hoppy Hazy Kombucha
Satisfy your hop fix– Hangover-free! Eager to hop on the hops bandwagon, but not wanting to suffer the consequences of drinking beer (which my body has, in not so subtle …
Bok Choy Kimchi
Bok choy is a green in the cabbage family, and is common in Asian cuisine. It has a delicate flavor and slightly softer texture than other types of cabbage. I …