Loquat Jam
I’m lucky enough to have a mature overgrown 25-foot tall loquat (Eriobotrya japonica) tree in my yard (no, not kumquat). It’s a prolific leafer, so I get free “carbon” for my …
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FAQ: How Important is Salt in Fermenting?
Be sure to catch our new YouTube series LIVE, every Friday at 9am Pacific/12pm Eastern! We take a deep dive into a topic each week! Salt, sodium chloride or NaCl, …
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 …
How to Build a Multi-Purpose Curing Chamber
After attempting to make cheese once in the fridge with marginal results, and having eaten some amazing salami while traveling last summer, I decided to make a curing chamber at …
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 …
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 …
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 …
