Lentil Hummus with Dill Pickles
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, …
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Hot Cereal (Porridge)
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 …
How to Make Homemade Koji
Koji is a cereal grain (like rice or barley) that has been inoculated with the mold Aspergillus oryzae. As this mold (whose family members include molds that form on bread …
Beet ‘n’ Sour (Sweet) Pickles
In the pantheon of pickledom, must they ALL be sours? Is there any room for a bread and butter, sweet pickle, at least a respectable old-fashioned (read: fermented) version? The …
Cultured Coconut “Yogurt”
Fiendishly simple, this fluffy vegan coconut cream based “yogurt” uses water kefir (tibicos) as the fermentation agent. It creates a light, fluffy (almost like whipped cream), effervescent texture, and a …
Buffalo Tempeh
I was determined to make tempeh taste like SOMETHING?!! Buffalo-style, battered in egg & sprouted flour, fried in coconut oil, and finished with pastured butter and hot sauce. It worked! …
Sour Cream
It’s quite simple to make your own sour cream, using only good quality heavy cream, and a little store-bought sour cream as your “starter”. By making sour cream yourself, you …
Sicilian Green Olives
Last autumn, I got to pick some fresh olives from a friend’s trees! (I think they were Mission and maybe Arbequina varietals.) Some were green, some were black, and others …
Kefir Sour Cream
It’s quite simple to make your own sour cream, with just two ingredients: heavy cream and milk kefir. I first made this as a way to enjoy cultured ice cream, …
✌ No-Nukes ☮ 3 Pepper Cukes
Using three chile peppers in various forms, these no nukes cukes hold some heat, while simultaneously being balanced by the inherent coolness of the cucumber. Want it hotter? Leave the …
