Brussels Sprouts Kimchi
I did an experiment to see if Brussels Sprouts (a close cousin to Napa and green cabbage) would make a good kimchi. Not surprising, it does! At first I quartered …
I did an experiment to see if Brussels Sprouts (a close cousin to Napa and green cabbage) would make a good kimchi. Not surprising, it does! At first I quartered …
Soaking seeds, nuts, legumes and grains neutralizes phytic acid [1], which is found in the bran of all cereal seeds grains. Phytic acid regulates the release of minerals needed by …
Feeling frustrated by the lack of snack chips fried in healthy fats (like olive oil, coconut or avocado oil, ghee, or animal fats like lard, tallow, or schmaltz), I crafted …
A New way to Look at Fermented Food Recipes 👀 In my new book, Fearless Fermenting (on page 57), I introduced the “FerMatrix”, a new scale that measures the relative …
I was privileged to be invited to chat with Hilda Labrada Gore (@holistichilda), illustrious and gracious host of the wonderful Wise Traditions podcast! Check out and subscribe to the podcast, …
Slow cured non-alcoholic eggnog made with kefir is a new spin on the iconic holiday beverage, and elevates it to new heights (literally!) It has a creamy, fizzy sweetness and …
The kimchi “paste” is the heart and soul of kimchi, as you slather some lucky vegetables with the iconic flavors of garlic, onions, ginger, and chile pepper. I find that …
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 …

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