FAQ: How Long do Ferments Last? 🤔
This is one the most frequently asked questions in just about every workshop I teach. So, my usual advice as with exploring or eating anything (fermented or not!) is to …
Blog
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.
Soaked “Sourdough” Granola
Granola is not exactly fermented, so what’s it doing on this site? Fermentation can be used as a change agent to transform food to our benefit. Coffee and chocolate are …
FAQ: What Temperatures should I Ferment?
Most of the microbes that do the fermentation work are like us; they prefer room temperatures. If it’s cool enough in your house during cold months (say, below 68 °F/20 …
Brussels Sprouts Kimchi
I did an experiment to see if Brussels Sprouts (a close cousin to Napa and green cabbage) would make a good kimchi. Not surprising, it does! At first I quartered …
Soaked & Brined Nuts
Soaking seeds, nuts, legumes and grains neutralizes phytic acid [1], which is found in the bran of all cereal seeds grains. Phytic acid regulates the release of minerals needed by …
Corn Tortillas (masa harina)
I recently discovered masa, which is (properly) processed corn flour. It’s a staple and the main ingredient in much of Mexican cuisine– from tortillas to tamales! From Azure Standard’s [affiliate …
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 …
Enter the FerMatrix
A New way to Look at Fermented Food Recipes 👀 In my new book, Fearless Fermenting (on page 57), I introduced the “FerMatrix”, a new scale that measures the relative …
My Weston A. Price Foundation “Wise Traditions” Podcast episode dropped today!
I was privileged to be invited to chat with Hilda Labrada Gore (@holistichilda), illustrious and gracious host of the wonderful Wise Traditions podcast! Check out and subscribe to the podcast, …
