Umeboshi: Japanese Pickled Plums [plus FREE self-paced course]
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 …
Cranberry Relish
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). Cranberry Relish …
Dill Pickle Popcorn
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! …
Dill Pickle Powder (Seasoning)
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 …
Mustard
The word mustard derives from Latin for mustum (fermented wine) + ardens (hot seeds). The well-known spicy condiment is made from the seeds of either the white (aka yellow) mustard …
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. Blackberry Thyme Salad …
Fermented Ketchup
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 …
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 …
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 …