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 …
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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.
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 …
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 …
Bok Choy Kimchi
Bok choy is a green in the cabbage family, and is common in Asian cuisine. It has a delicate flavor and slightly softer texture than other types of cabbage. I …
Olive Rosemary Sourdough Bread (Mini-loaves)
I find the mini loaf (500g or just over 1 lb.) to be a great bread choice in many cases. Whether you’re trying out a new recipe, baking to give …
It Takes a Viili
Viili (spelled with two i’s) is cultured milk– a Finnish version of yogurt. Some drink it, but it is more commonly eaten like yogurt, with jams, muesli or bread mixed in. …
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?! …
White Kimchi (non-spicy)
White kimchi refers to any kimchi style made with white cabbage which does not contain red pepper powder (gochugaru). Some believe it pre-dates spicy kimchi in Korea by several hundred …