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 …
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 …
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 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 …
Always looking for ways to preserve the harvest, I look at all the clever techniques we have developed: salting, canning, fermentation, freezing, dehydration, etc. Having spotted garlic dill flavored snacks …
A simple, fermented cranberry sauce to accompany your heavy holiday meals! Adding kombucha or water kefir helps to get the good bacteria going (but not completely necessary).
With a glut of aging homegrown pumpkins harvested last year, I decided to turn them into butter… at the end of July. (Am I super early, or way too late?! …
Homemade condiments like fermented ketchup provide another way to take in probiotics, while at the same time eliminating another High-Fructose Corn Syrup-laden food from your diet. They are also a …
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. Blackberry Thyme Salad …
Enjoy this healthy meta-meta snack! FIRST: It starts here, with garlic dill pickles THEN: you make the garlic dill seasoning. FINALLY: You pop some popcorn and sprinkle it on top! …
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