I will be in the Tampa Bay (Florida) area in early December, and I’m thrilled to be collaborating with two different regenerative farms to teach some fermented vegetable workshops! We …
The kimchi “paste” is the heart and soul of kimchi, as you slather some lucky vegetables with the iconic flavors of garlic, onions, ginger, and chile pepper. I find that …
I was privileged to be invited to chat with Hilda Labrada Gore (@holistichilda), illustrious and gracious host of the wonderful Wise Traditions podcast! Check out and subscribe to the podcast, …
I recently met a Hungarian woman, who told me about a traditional style of pickle-making in her home country, known as kovászos uborka (literally “cucumber pickles”). It’s unique in a …
I initially made fermented corn as a way to create a lactobacillus-rich neutral flavored brine I could use to inoculate other dishes (like legumes). This recipe uses a 5% brine …
Listen to my Latest Podcast appearance! Listen on: Spotify | Apple I’m thrilled to share my recent podcast with the amazing Adam Parker from the Ideal Day Podcast. Adam and …
Stop by and say Hi, and pick up a copy of my new book, Fearless Fermenting! Also available on Amazon and on my website if you can’t make it in …
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 …
It happens to the best of us. Your sourdough bread just doesn’t rise properly while proofing. This was an attempt at my new Lazy Loaf Sourdough bread technique. I believe …
Here is a great way to put some of that sourdough “discard” to good use. Made with almost 100% discard
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