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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
We’re always looking for ways to incorporate fermented foods into other dishes. Here’s a nice way to flavor hummus, using fresh dill and fermented garlic dill cucumbers. Like any legume, …
Traditional cultures knew that to properly access all the nutrition in grains, soaking or fermenting was necessary. Fermenting seeds, nuts and grains makes them more digestible and unlocks minerals for …

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