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 …

Why isn’t it fermenting?

Q: “It’s been 8 days and my red cabbage kimchi is not fermenting. Why?” A: This could be due to several reasons: 1. Too much salt. Salt slows microbial growth, …

Fermenting Eggs: a Discussion

Spring has sprung! What better way to celebrate the beginning of the season of rebirth and fertility than by paying homage to the humble egg? In his latest book, The …

Eat more sauerkraut!

In the midst of winter’s cold short days, the ancients knew that eating traditionally fermented foods was a way to stay healthy, by providing vitamins that couldn’t be had from …

We support #OctoberUnprocessed!

I was delighted to be asked to contribute to the #OctoberUnprocessed movement! Read my guest post here. This idea was started by Andrew Wilder of Eating Rules as a way to …

Lights! Camera! Oink!

The culmination of many months of brainstorming and hard work, I was proud to co-produce the first annual Farm to Fermentation Festival at Tara Firma Farms in Petaluma, California! Over 300 people …

Calling All Fermenters…

The other day, I volunteered with some of my co-workers at a local food bank. Our job was to sort donated shelf-stable goods, throwing away items that were damaged, opened …