Around the World with Sauerkraut
You always remember your first 💚! For me, my first fermented love was sauerkraut. In fact, ten years ago this month, I experimented with my first batch of slow-fermented cabbage. …
Sourdough Pie Crust or Galette Dough
Here’s a delicious way to use some of that extra sourdough starter you may have from maintaining your culture (sometimes called “discard”). I like galettes because they are more forgiving …
Probiotic Tuna or Chicken Salad
Canned tuna isn’t my every day go-to protein, but I have been refreshing my earthquake supplies box (taking out older cans and replacing them), so I came across a few …
Fermented Hummus
Soaking, cooking, and fermenting legumes make them easier to digest, reducing or eliminating an indigestible sugar called oligosaccharide present in them. We love hummus, and this is a great way …
Sourdough Brownies
This recipe uses some of that discarded sourdough starter you’ve been saving up. These are a bit more “cakey” than straight up fudge bombs, since we are adding flour. I …
Artisan Sourdough Bread
I was skeptical that I could making artisan, professional baker quality breads, until I had a chance to learn from a few pro-amateur bakers. It was surprising to learn how …
Start your own Sourdough Starter
Here we explore one of the simplest (and most fun) ferments– sourdough. Carbohydrate-hungry microbes in the air are drawn to this simple slurry of flour and water. Each micro-climate (from …
Probiotics vs. Viruses: Microbial Cage Match ?
Ever curious about the microbial universe, I began to look for scientifically backed research to demonstrate the antiviral properties of fermented foods. The different studies I found vary in factors …
Cauliflower Kimchi
Cauliflower takes well to kimchi! Bite size, firm yet softened by the fermentation process. I leave it to soak longer than other vegetables (8 hours or overnight would be fine, …
Fermented Potluck Place Cards
Got a fermented food swap coming up? Maybe a Fermenters Club Community meeting is just around the corner? Have you thought about all your guests’ questions you’re bound to get …