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Milk Kefir

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 …

Sourdough Dinner Rolls

Using the same recipe for our Artisan Sourdough Bread, I decided to divide up the loaf and try making dinner rolls. Technique Dividing into 12 pieces, each piece weighs roughly …

Mustard

The word mustard derives from Latin, mustum (fermented wine) + ardens (“hot” seeds). The well-known spicy condiment is made from the seeds of either the white (aka yellow) mustard plant …

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 …

Chiles in Escabeche

Escabeche has a fascinating history. The word originally comes from the Persian al-sikbaj, literally meaning “vinegar food”. After mingling with the Spanish, it eventually became part of the Spanish and …

Chinese Sauerkraut (Suan Cai)

Chinese sauerkraut dates back almost 5,000 years! Traditional varieties are made with Chinese (Napa) cabbage or mustard cabbage (gai choy). I consider this recipe to be a hybrid of sauerkraut …

Garlic Dill Sauerkraut

If you find yourself growing both cabbage and cucumbers at the same time, this is a great way to have the “best of both worlds” in terms of classic fermented …

Sauerkraut

Sauerkraut is a fermented cabbage dish. In its simplest form, it is just cabbage and salt. But you can add other vegetables (or fruits) as well as your own seasonings. …

Sauerruben (Fermented Turnips)

I had recalled a recipe from many years ago for sauerruben when I first read Sandor Katz’s Wild Fermentation, but hadn’t thought much about it, until I started growing turnips …