Beet Kvass
Beet kvass is a fermented vegetable tonic, made with beets and other veg which are “steeped” in a brine for a few weeks. This recipe includes onion and cabbage for …
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Master Tonic aka Fire Cider
Fire cider is a powerful tonic used to ward off illness. It’s made from plants containing many natural antiviral, antifungal and antimicrobial compounds. Combined and steeped in vinegar for a …
Kefir Pumpkin Pie
Here’s a probiotic addition to a classic autumn/winter dessert recipe. It’s a from-scratch pumpkin pie with a graham cracker or gingersnap cookie crust and pumpkin custard made with dairy kefir. …
Homemade Kimchi Powder (Gochugaru)
If you grow your own chile peppers, dehydrating them is a great way to preserve them and use them for future batches of kimchi! A few summers ago, I planted …
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 …
Cranberry Jalapeño Sauerkraut
Looking for an autumn or holiday themed sauerkraut? This tart-sweet-spicy version has it all!
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).
Cauliflower Mash with Kefir
This is a simple, low carb recipe for cauliflower mash, made with milk kefir to give it a slightly tangy flavor and a probiotic boost.
Garlic Dill Sauerkraut
If you find yourself growing both cabbage and cucumbers at the same time, this is a great way to have the “best of both worlds” in terms of classic fermented …
Kale-Scallion (Irish) Sauerkraut
This sauerkraut variation is inspired by ingredients common to Irish cuisine– kale and green onions. We made it around St. Patrick’s Day, so there’s a li’l green theme going, too! …
