Cultured Ice Cream (Dairy and Vegan varieties)
After struggling in vain to find an ice cream brand that really knows me and also meets my high standards for ingredients (simplicity and quality), I took matters into my …
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Fermented Hot Sauce
Hot sauce can take anywhere from a few weeks to 4 to 6 months to ferment. I tend to let mine go on the longer side. My most recent batch …
Fermenting, Food, and Freedom
Last week, I went to Tennessee to learn about fermented foods. I came home with a deeper appreciation of not only food, but freedom itself and what it means in the …
Umeboshi Hummus
Looking for ways to incorporate more fermented foods into your diet? Middle East meets Far East in this mashup of hummus with umeboshi , Japanese-style pickled plums. Note: This is …
Lentil Hummus with Dill Pickles
We’re always looking for ways to incorporate fermented foods into other dishes. Here’s a nice way to flavor hummus, using fresh dill and fermented garlic dill cucumbers. Like any legume, …
Hot Cereal (Porridge)
Traditional cultures knew that to properly access all the nutrition in grains, soaking or fermenting was necessary. Fermenting seeds, nuts and grains makes them more digestible and unlocks minerals for …
Cannabis Sourdough Crackers (Scooby Snacks)
Here’s a very simple way to utilize sourdough discard, that tangy, tasty by-product of feeding your happy sourdough starter! We’re talking real-life Scooby Snacks here, Fermenters! For more information about …
How to Make Homemade Koji
Koji is a cereal grain (like rice or barley) that has been inoculated with the mold Aspergillus oryzae. As this mold (whose family members include molds that form on bread …
Miso Soup
One of the quintessential Japanese flavor enhancers, miso paste, plays a prominent role in this classic simple soup. Ichiban dashi (first stock) is the light, flavor-rich broth made from kelp …
Beet ‘n’ Sour (Sweet) Pickles
In the pantheon of pickledom, must they ALL be sours? Is there any room for a bread and butter, sweet pickle, at least a respectable old-fashioned (read: fermented) version? The …
