Flavors of Summer Kombucha
Flavors of Summer Kombucha Print Prep time 10 mins Fermentation time 3 days Ingredients 1 quart/liter plain kombucha 1 ounce fresh blueberries ⅓ medium peach, rough chopped 3-4 …
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2015 San Diego Fermentation Festival
We’re excited to be producing the first San Diego Fermentation Festival in America’s Finest City. Sunday, February 1, 2015 10am to 3:30pm The Ranch 450 Quail Gardens Drive Encinitas, CA …
Ginger Ale
Theron Spornhauer Colón (left) and Kevin Wohlmut (right), aka The Beer Fairies, gave a presentation at the 2015 San Diego Fermentation Festival about making your own homemade sodas! Here is …
Persimmon Chutney
Chutney is a spicy-savory-sweet condiment usually made from fruit. The intense, concentrated flavor goes great with meat, fish, or veggie dishes, or even mixed into yogurt. With a glut of …
Book Review: “Good Morning, Kimchi!”
Good Morning, Kimchi! is a 128-page paperback, glossy volume, translated from Korean author Dr. Sook-ja Yoon. Part recipe book, part cultural lesson, it serves a great primer on kimchi, the …
On the Road Again! Teaming up with “Fermentation on Wheels”
If you haven’t already heard about Fermentation on Wheels, it is a creative education and food-preservation project founded by culinary artist Tara Whitsitt. She converted a school bus into a fermentation …
We’re on TV!
Savor San Diego is a series on KPBS, the local PBS station here in San Diego. The show, hosted by local chef Su-Mei Yu, highlights the local food scene and …
How to Deal with Mold on Fermenting Vegetables
Oh No! Moldy Sauerkraut [3:57 video] Don’t let mold on top of fermenting vegetables get you down. It’s fine under the brine! Watch this four-minute video on how to take …
“Kitchen Sink” Kimchi
Kimchi is a blank palette on which you can paint an infinite variety of flavors. For this batch, I used the vegetables I had in my house at the time and put …
Why isn’t it fermenting?
Q: “It’s been 8 days and my red cabbage kimchi is not fermenting. Why?” A: This could be due to several reasons: 1. Too much salt. Salt slows microbial growth, …
