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Kohlrabi Kimchi

Kohlrabi literally means cabbage turnip in German. It’s a member of the cole family along with broccoli, Brussels sprouts, kale and others. There are several varieties of kohlrabi, manifesting as …

What are Probiotics?

There are a lot of buzzwords around gut health, and the various players in the microbial universe. Here are a few basic terms to educate yourself: Meet the ‘Biotics family! …

Pumpkin Butter

With a glut of aging homegrown pumpkins harvested last year, I decided to turn them into butter… at the end of July. (Am I super early, or way too late?! …

High-Alcohol Water Kefir

Under the right conditions, you can coax the tibicos (aka water kefir grains) to create a high-gravity (higher alcohol than normal) version of water kefir. There are now several commercial …

White (Sweet) Miso

Miso is an umami-rich paste made by mixing beans (historically, soybeans), salt, and koji, a grain (usually rice) which has been inoculated and fermented with a mold, Aspergillus oryzae. The flavor and …

Red Miso (Akamiso)

Miso is a bean paste made by mixing beans (soybeans traditionally), salt, and koji, a grain (usually rice) which has been inoculated and fermented with a mold, Aspergillus Oryzae. The flavor and …

Fermented French Fries

On a strong #fermentallthethings streak this year, I thought I’d look into fermenting potatoes. Actually, I ate “sauer-frites” for the first time at Poincaré Chinatown, a lovely little fermentation-forward bistro …

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 …