White (Sweet) Miso
Miso is an umami-rich paste made by mixing beans (historically, soybeans), salt, and koji, a grain (usually rice) which has been inoculated and fermented with a mold, Aspergillus oryzae. The flavor and …
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Kimchi (made with fresh chile pepper)
A spicy and relatively short ferment, kimchi offers a unlimited canvas on which to paint different flavor variations. Many kimchi recipes use pepper powders/mixes to slather every last morsel of …
Coffee Kombucha
Kombucha is traditionally made with brewed tea (from the Camellia sinensis plant). Did you know you can also use coffee to make this probiotic elixir? I decided to start with …
Sourdough Pizza
It’s taken a good amount of delicious practice, but we’ve finally gotten our sourdough pizza game down. The base dough recipe is essentially the same as for our artisan sourdough …
Kombucha Carbonation Tips and Troubleshooting
Many folks who make kombucha complain that they just aren’t getting enough carbonation during the secondary fermentation. Here, I try to break down the factors you can check to help …
Spicy Radish Kimchi (Kkakdugi)
In my never-ending quest to become more familiar with kimchi, I tried a simple recipe. This classic style of kimchi is made with spicy paste and cubed daikon radish for …
Strawberry Sauerkraut
Ever-searching for ways to eat more strawberries, I was intrigued by Sandor Katz’s suggestion to use dried fruits in sauerkraut. Why dehydrate berries instead of using them fresh? Fruits, which are …
Don’t Lose ya Tempeh!
A few years ago, I learned how to make tempeh at Sandor Katz‘s fermentation workshop in middle Tennessee. After seeing the process, it seemed like a lot of work, and I …
Red Miso (Akamiso)
Miso is a bean paste made by mixing beans (soybeans traditionally), salt, and koji, a grain (usually rice) which has been inoculated and fermented with a mold, Aspergillus Oryzae. The flavor and …
72 Seasonal Kombucha Flavors
Need some inspiration on how to flavor your homemade kombucha or water kefir? Tips When adding fresh juice or puree, we recommend 1 ounce (30 ml) per pint (16 ounce, …