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 …
Blog
Kefir Mac & Cheese
This is a rich, indulgent spin on America’s favorite comfort food! I did my best to substitute more nutrient dense and better sourced ingredients (gluten free pasta, grass-fed and some …
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 …
Mashed Faux-tatoes (Cabbage core)
After making a large batch of sauerkraut recently, I had many cores left over. I didn’t want to toss them, and my chickens would turn their bourgeois beaks up at …
Peach Mango 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. Chutneys and any fruit-based …
Start your own Sourdough Starter
Here we explore one of the simplest (and most fun) ferments– sourdough. Carbohydrate-hungry microbes in the air are drawn to this simple slurry of flour and water. Each micro-climate (from …
Sweet-Spicy Soaked Nuts
Here’s a quick recipe for spicy and sweet candied nuts. A holiday (or any time of year) treat, and makes a great gift! Start with our soaked-brined nuts technique/recipe. For …
Kimchi Cheese Dip (“Kim-cheezy”)
Let us not kid ourselves. This ain’t a daily or weekly recipe, folks. It is a super indulgent (yet nutrient-dense) cheese dip, usually made for parties, and it’s a real …
Fermented Hot Sauce
Hot sauce can take anywhere from a few weeks to 4 to 6 months to ferment. I tend to let mine go on the longer side. My most recent batch …
Fermenting, Food, and Freedom
Last week, I went to Tennessee to learn about fermented foods. I came home with a deeper appreciation of not only food, but freedom itself and what it means in the …
