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Buffalo Tempeh

I was determined to make tempeh taste like SOMETHING?!! Buffalo-style, battered in egg & sprouted flour, fried in coconut oil, and finished with pastured butter and hot sauce. It worked! …

jar of cauliflower kimchi

Cauliflower Kimchi

Cauliflower takes well to kimchi! Bite size and firm, yet it is pleasantly softened by the fermentation process. I leave it to pre-soak longer than other vegetables (8 hours or …

Kombucha Calculator

Here’s a handy tool to help you calculate the ingredients needed for a precise batch of kombucha! For a lot more info about kombucha making, be sure to read All …

Homemade Fish Sauce

I admit that I had been reluctant to get into the world of fermented meats. After all, it just seemed more hazardous. There is an increased risk of fermenting meat …

Make-Ahead Kimchi Paste

If you’re like me, you LOVE kimchi, but sometimes don’t love having to make it. Preparing the paste (and in particular peeling garlic!) is the most time-consuming (and annoying!) part of …

Garlic Mashed Faux-tatoes

After making a large batch of sauerkraut recently, I had many cores left over. I didn’t want to toss them, and my chickens would turn their bourgeois beaks up at …

Cranberry Relish

A simple, fermented cranberry sauce to accompany your heavy holiday meals! Adding kombucha or water kefir helps to get the good bacteria going (but not completely necessary). Cranberry Relish   …