Loquat Jam

I’m lucky enough to have a mature, 25-foot tall loquat (Eriobotrya japonica) tree in my yard (no, not kumquat). The tree’s leaves have medicinal properties (easily made into a tea). …

Pickled Nasturtium “Capers”

Nasturtium (Tropaeolum minus) is a generous, prolific plant. It flowers multiple times a year, covers the ground, protecting the soil and its many inhabitants. And, every part of the plant …

Natto

Natto spelled nattō (納豆) is a Japanese cultured soybean dish. It is made with the help of a bacterial culture, namely Bacillus subtilis var natto. The bacteria create a stringy …

5 Ways to use Extra Brine

Brine is used in fermentation to keep the contents safe. Water acts to keep aereobic (air-loving) microbes out of the party, and salt regulates which microbes will survive and thrive. …

Sourdough Soft Pretzels

Having my sourdough starter being super active while baking lots of loaves of bread (doubling in about 3 hours), I ventured out into snack land, and decided to make sourdough …

Sourdough Crackers

Here’s a very simple way to utilize sourdough discard, that tangy, tasty by-product of feeding your happy sourdough starter! Sourdough “discard” keeps for a long time in the refrigerator, although …