Spicy Sauerkraut
Looking to spice up your basic sauerkraut? Give this variation a go… adjust the level of heat to your liking. This recipe posts up about a 2 out of 5 …
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Around the World with Sauerkraut
You always remember your first 💚! For me, my first fermented love was sauerkraut. In fact, ten years ago this month, I experimented with my first batch of slow-fermented cabbage. …
Time-Saving Sauerkraut (Tips & Recipe)
We all need good healthy gut bacteria, and we know that wholesome, naturally fermented foods are a way to provide a great dose of the “good” bacteria that can help …
Chinese Sauerkraut (Suan Cai)
Chinese sauerkraut dates back almost 5,000 years! Traditional varieties are made with Chinese (Napa) cabbage or mustard cabbage (gai choy). I consider this recipe to be a hybrid of sauerkraut …
Umeboshi (Japanese Pickled Plums)
Umeboshi (梅干) is salted Japanese pickled plums. They take a good level of effort to make properly, but well worth it. Packed with umami, saltiness, and subtle floral aromas, a …
Loquat Chutney
I’m lucky enough to have a 25-foot tall loquat (Eriobotrya japonica) tree in my yard (no, not kumquat). It’s a prolific leafer, so I get free carbon for my compost …
Loquat Jam
I’m lucky enough to have a mature overgrown 25-foot tall loquat (Eriobotrya japonica) tree in my yard (no, not kumquat). It’s a prolific leafer, so I get free “carbon” for my …
FAQ: How Important is Salt in Fermenting?
Be sure to catch our new YouTube series LIVE, every Friday at 9am Pacific/12pm Eastern! We take a deep dive into a topic each week! Salt, sodium chloride or NaCl, …
FAQ: What Temperatures should I Ferment?
Most of the microbes that do the fermentation work are like us; they prefer room temperatures. If it’s cool enough in your house during cold months (say, below 68 °F/20 …
How to Build a Multi-Purpose Curing Chamber
After attempting to make cheese once in the fridge with marginal results, and having eaten some amazing salami while traveling last summer, I decided to make a curing chamber at …
