White Kimchi (Quarters)
White kimchi refers to any style that does not contain red pepper powder. It pre-dates spicy kimchi in Korea by several hundred years. There are hundreds of ways to make …
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Sprouted Flour Kefir Pancakes
If you’re a real food-ist, you most likely have learned the concept of delayed gratification, as many foods traditionally took longer to prepare. If you want pancakes, for example, you …
French Onion Soup a la Rouge
Here’s a fun way to use beet kvass and make a tasty classic French recipe in under an hour! French Onion Soup a la Rouge Print Prep time 10 …
2017 Fermentation Device Smackdown CALL FOR ENTRIES
SAN DIEGO, CALIFORNIA– Small-batch fermentation devices are becoming popular as more people revive the tradition of fermenting their own food at home. Along with this trend, we’ve noticed an explosion …
Eggplant Kimchi
Kimchi can be made with almost any vegetable. This recipe uses summer veggies– eggplant and bell peppers, along with the Fermenters Club kimchi paste treatment, to create a delicious, smoky …
Book Review: The Art of Fermentation
I was excited when Sandor Katz’s latest oeuvre hit the bookshelf, and not the least because he let me read an early manuscript months before it was published! The James …
Kimchi How-To Videos
In this three part series, Austin shows you how to make traditional kimchi. The paste can be used as a base in all the other kimchi recipes, too! Making Kimchi …
Book Review: The Well-Fed Microbiome Cookbook
The Well-Fed Microbiome Cookbook is for you if any of these are true: You’re looking for a basic lesson in how our guts and the billions of good microbes that …
Oregon Fermentation Festival
It seems like there are fermentation festivals popping up all over the nation. (Well, we’ll take credit for at least a few of them.) The Oregon Fermentation Festival is a …
Anchovy Kombucha Dressing (and What to Do With Overripe ‘Buch)
If you have kombucha that goes “too far” and becomes too sour to drink, you don’t have to throw it away! I keep some in a jar in the fridge …
