Hungarian Style Dill Pickles (Kovászos Uborka)
I recently met a Hungarian woman, who told me about a traditional style of pickle-making in her home country, known as kovászos uborka (literally “cucumber pickles”). It’s unique in a …
I recently met a Hungarian woman, who told me about a traditional style of pickle-making in her home country, known as kovászos uborka (literally “cucumber pickles”). It’s unique in a …
I initially made fermented corn as a way to create a lactobacillus-rich neutral flavored brine I could use to inoculate other dishes (like legumes). This recipe uses a 5% brine …
Listen to my Latest Podcast appearance! Listen on: Spotify | Apple I’m thrilled to share my recent podcast with the amazing Adam Parker from the Ideal Day Podcast. Adam and …
Stop by and say Hi, and pick up a copy of my new book, Fearless Fermenting! Also available on Amazon and on my website if you can’t make it in …
I had recalled a recipe from many years ago for sauerruben when I first read Sandor Katz’s Wild Fermentation, but hadn’t thought much about it, until I started growing turnips …
It happens to the best of us. Your sourdough bread just doesn’t rise properly while proofing. This was an attempt at my new Lazy Loaf Sourdough bread technique. I believe …
Here is a great way to put some of that sourdough “discard” to good use. Made with almost 100% discard
Do you want to make more than one loaf of bread at a time? Or do you want to hyper customize your loaf (e.g. make a smaller or larger-sized loaf)? …
Ever-searching for ways to eat more strawberries, I was intrigued by Sandor Katz’s suggestion to use dried fruits in sauerkraut. Why dehydrate berries instead of using them fresh? Fruits, which are …
I will be hitting the road again in late March and early April 2025, to share my new book and sling some sauerkraut with the good people of the Pacific …

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