Garlic Dill Sauerkraut

This is a great recipe for the “shoulder season” of autumn– when cucumbers are just becoming out of season, and cabbage is coming in! You don’t have to give up …

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 …

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, …

Kefir Ice Cream

Cultured ice cream! After struggling in vain to find an ice cream brand that really KNOWS ME, I took matters into my own hands. First, I scored a great ice …

Beet ‘n’ Sour (Sweet) Pickles

In the pantheon of pickledom, must they ALL be sours? Is there any room for a bread and butter, sweet pickle, at least a respectable old-fashioned (read: fermented) version? The …

French Onion Soup a la Rouge

Here’s a fun way to use beet kvass and make a tasty classic French recipe in under an hour! Print French Onion Soup a la Rouge Prep time:  10 mins …

Strawberry Sauerkraut

Ever-searching for ways to add a little more sweetness to life, as well as figure out how to lacto-ferment strawberries (as in lactobacillus, the bacteria responsible for most veggie fermentation, …

Ginger bug ?

I recently started a new ginger bug! It’s not really an insect ?, but rather a wild starter that’s made from water, sugar and fresh grated #ginger. Natural airborne yeasts …