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 …
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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, …
Porridge Pancakes
SUMMARY: Porridge pancakes offer an additional way to enjoy your properly soaked or fermented grains. (If you’re new to the “fairy tale breakfast”, start with this basic porridge recipe.) Porridge is …
Fermenting Eggs: a Discussion
Spring has sprung! What better way to celebrate the beginning of the season of rebirth and fertility than by paying homage to the humble egg? In his latest book, The …
