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 …
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 …
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.
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 …
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