Blog
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 …
Snap Pea Kimchi
Sugar snap peas make a great, easy style of kimchi. Their sweetness nicely balances the many strong flavors of the kimchi paste– spicy, savory, salty, and pungent. Print Snap …
Caring for your DIY Sauerkraut
You made your take-home jar of sauerkraut at the San Diego Fermentation Festival. Here are some tips to ensure it turns out great! Be sure to “burp” the jar within …
Sweet-Spicy Soaked Nuts
Here’s a quick recipe for spicy and sweet candied nuts. A holiday (or any time of year) treat, and makes a great gift! Start with our soaked-brined nuts technique/recipe. For …
Coconut Yogurt
Fiendishly simple, this fluffy coconut cream based “yogurt” uses water kefir (tibicos) as the fermentation agent. It creates a light, fluffy (almost like whipped cream), effervescent texture, and a slightly …
Miso Soup (Vegan)
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 …
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 …
The Farmer and the Fermenter- Episode 1
Welcome to the debut of The Farmer and the Fermenter, the podcast where we discuss all things farming, all things food fermentation, and all the places in between where they …
Mustard
Most mustard is made from either white (or yellow) mustard plant, Brassica hirta. Its spicier cousin is the brown mustard, Brassica juncea. We use a combination of the two here. …