Buffalo Tempeh
I was determined to make tempeh taste like SOMETHING?!! Buffalo-style, battered in egg & sprouted flour, fried in coconut oil, and finished with pastured butter and hot sauce. It worked! …
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Cauliflower Kimchi
Cauliflower takes well to kimchi! Bite size and firm, yet it is pleasantly softened by the fermentation process. I leave it to pre-soak longer than other vegetables (8 hours or …
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 …
Homemade Fish Sauce
I admit that I had been reluctant to get into the world of fermented meats. After all, it just seemed more hazardous. There is an increased risk of fermenting meat …
Make-Ahead Kimchi Paste
If you’re like me, you LOVE kimchi, but sometimes don’t love having to make it. Preparing the paste (and in particular peeling garlic!) is the most time-consuming (and annoying!) part of …
How to Make Homemade Koji
Koji is a cereal grain (like rice or barley) that has been inoculated with the mold Aspergillus oryzae. As this mold (whose family members include molds that form on bread …
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 …
Sourdough Pie Crust or Galette Dough
Here’s a delicious way to use some of that extra sourdough starter you may have from maintaining your culture (sometimes called discard). I like galettes because they are more forgiving …
Cranberry Relish
A simple, fermented cranberry sauce to accompany your heavy holiday meals! Adding kombucha or water kefir helps to get the good bacteria going (but not completely necessary). Cranberry Relish …
Artisan Sourdough Bread
I was skeptical that I could making artisan, professional baker quality bread, until I had a chance to learn from a few pro-amateur bakers. It was surprising to learn how …