Snap Pea Kimchi
Sugar snap peas make a great, easy style of kimchi. Their sweetness nicely balances the many strong flavors of the kimchi paste– spicy, savory, salty, and pungent. Snap Pea …
Caring for your DIY Sauerkraut
You made your take-home jar of sauerkraut at the San Diego Fermentation Festival. Here are some tips to ensure it turns out great! Be sure to “burp” the jar within …
Sweet-Spicy Soaked Nuts
Here’s a quick recipe for spicy and sweet candied nuts. A holiday (or any time of year) treat, and makes a great gift! Start with our soaked-brined nuts technique/recipe. For …
Cultured Coconut “Yogurt”
Fiendishly simple, this fluffy vegan coconut cream based “yogurt” uses water kefir (tibicos) as the fermentation agent. It creates a light, fluffy (almost like whipped cream), effervescent texture, and a …
Miso Soup (Vegan)
One of the quintessential Japanese flavor enhancers, miso paste, plays a prominent role in this classic simple soup. Ichiban dashi (first stock) is the light, flavor-rich broth made from kelp …
Miso Soup
One of the quintessential Japanese flavor enhancers, miso paste, plays a prominent role in this classic simple soup. Ichiban dashi (first stock) is the light, flavor-rich broth made from kelp …
Episode 001: Fermentation And… Regenerative Farming
Guest: Mel Lions, founder and former director of Wild Willow Farm and Education Center. In this episode: Introduction to Mel and his farming journey What is regenerative farming? Is all …
Mustard
The word mustard derives from Latin, mustum (fermented wine) + ardens (“hot” seeds). The well-known spicy condiment is made from the seeds of either the white (aka yellow) mustard plant …
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 …
