Blog

Passion fruit Jam

Last year, my neighbor politely asked me if it was okay for his passion fruit (Passiflora edulis var. Frederick) vine to grow over my fence. Thinking ahead to the bounty …

Kefir Eggnog

Slow cured non-alcoholic eggnog made with kefir is a new spin on the iconic holiday beverage, and elevates it to new heights (literally!) It has a creamy, fizzy sweetness and …

Pickled Carrot Sticks

This may be the easiest fermented vegetable recipe. It’s a great way to get kids (and grown kids!) started on both making and consuming their probiotics. It’s simplest to cut …

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 …

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 …

Natto

Natto spelled nattō (納豆) is a Japanese cultured soybean dish. It is made with the help of a bacterial culture, namely Bacillus subtilis var natto. The bacteria create a stringy …

Pickled Nasturtium “Capers”

Nasturtium (Tropaeolum minus) is a generous, prolific plant. It flowers multiple times a year, covers the ground, protecting the soil and its many inhabitants. And, every part of the plant …