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 Ginger Hopped Pickles
Here’s a riff on the classic garlic dill pickle recipe. It uses hops ginger and citrus peels. It’s bright and just a bit hoppy. I’ve used kirby pickling cukes, and …
Baked Tortilla Chips
Feeling frustrated by the lack of snack chips fried in healthy fats (like olive oil, coconut or avocado oil, ghee, or animal fats like lard, tallow, or schmaltz), I crafted …
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 or Water Kefir
Where I live (California), adult recreational use of cannabis is legal. In a brief stint as brewer for a local cannabis beverage company, I learned how to infuse probiotic beverages …
Cannabis Simple Syrup
Cannabis has been coming back into its rightful and honorable place as sacred plant medicine, after having been outlawed for most of the 20th century in most of the world. …
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 …
Kale-Scallion (Irish) Sauerkraut
This sauerkraut variation is inspired by ingredients common to Irish cuisine– kale and green onions. We made it around St. Patrick’s Day, so there’s a li’l green theme going, too! …
