✌ No-Nukes ☮ 3 Pepper Cukes
Using three chile peppers in various forms, these no nukes cukes hold some heat, while simultaneously being balanced by the inherent coolness of the cucumber. Want it hotter? Leave the …
Using three chile peppers in various forms, these no nukes cukes hold some heat, while simultaneously being balanced by the inherent coolness of the cucumber. Want it hotter? Leave the …
What is kombucha? Kombucha (kahm-BOO-chuh) is a fermented tea drink that probably originated in ancient China over two thousand years ago. The active culture which transforms the tea into kombucha is …
Milk kefir (pronounced keh-FEER, or KEE-fur, I’ve even heard it as KEFF-er) is made with the help of a colony of bacteria and yeasts (aka a SCOBY) which is organized …
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 …
Last autumn, I got to pick some fresh olives from a friend’s trees! (I think they were Mission and maybe Arbequina varietals.) Some were green, some were black, and others …
Q: “It’s been 8 days and my red cabbage kimchi is not fermenting. Why?” A: This could be due to several reasons: 1. Too much salt. Salt slows microbial growth, …
Use this list from the Environmental Working Group as a guide when considering where to spend more for higher quality (local, organic and/or regeneratively grown) produce. Personally, I’m okay buying …
Air travel is a modern marvel, enabling us to safely traverse vast distances in short amounts of time. The act of traveling, though, taxes our body in unnatural ways. The …
Sauerkraut was traditionally prepared in the autumn and then stored fermented all winter long in a cellar where the earth temperature kept it cool but above freezing. People would consume …
To the fermenting newbie, the presence of funky white or other colored stuff on the top surface of a vegetable ferment can be quite off-putting and cause panic. I’ve heard …

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