Fermented Corn (Maize) Kernels
I initially made fermented corn as a way to create a lactobacillus-rich neutral flavored brine I could use to inoculate other dishes (like legumes). This recipe uses a 5% brine …
Mustard
The word mustard derives from Latin, mustum (fermented wine) + ardens (“hot” seeds). The well-known spicy condiment is made from the seeds of either the white (aka yellow) mustard plant …
Dill Pickle Powder (Seasoning)
Have you ever made a batch of pickles that weren’t crisp and they’re just not enjoyable in their fresh form? Or, maybe you’ve have a jar that has sat in …
Cultured Guacamole
Guacamole is a flavorful, nutrient-dense treat that’s also highly perishable. The high (mostly monounsaturated) fat content of avocados means it goes rancid quickly. While perfectly fine fresh (not-fermented), you can …
Loquat Jam
I’m lucky enough to have a mature, 25-foot tall loquat (Eriobotrya japonica) tree in my yard (no, not kumquat). The tree’s leaves have medicinal properties (easily made into a tea). …
Pickled Nasturtium “Capers”
Nasturtium (Tropaeolum minus) is a generous, prolific plant. It flowers multiple times a year, covers the ground, protecting the soil and its many inhabitants. And, every part of the plant …
Blackberry Thyme Salad Dressing
A quick way to dress up any salad, fresh blackberries and fresh thyme, along with some beet kvass in place of vinegar and good quality olive oil. Austin DurantAuthor …
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 …
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 …
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 …
