Funky Fungi: Dealing with Mold and Yeasts on Vegetable Ferments
To the fermenting newbie, the presence of funky white or other colored stuff on the top surface of a vegetable ferment can be quite off-putting and cause panic. I’ve heard …
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: 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 …
FAQ: How Long do Ferments Last? 🤔
This is one the most frequently asked questions in just about every workshop I teach. So, my usual advice as with exploring or eating anything (fermented or not!) is to …
Soaked & Brined Nuts
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 …
Enter the FerMatrix
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 …
My Weston A. Price Foundation “Wise Traditions” Podcast episode dropped today!
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, …
Podcast Interview: “The Ideal Day Podcast” with Adam Parker
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 …
Announcing the March-April 2025 Far Northwest leg of the Fearless Fermenting Tour!
I will be hitting the road again in late March and early April 2025, to share my new book and sling some sauerkraut with the good people of the Pacific …
Cacao, Chocolate, and Fermentation
Do fermentation and chocolate go together? YES, actually. What we taste and enjoy as chocolate would not be possible without fermentation! When cacao seeds (the part of the Theobroma cacao …
