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 …
Kimchi (Napa Cabbage) 김치
Kimchi originates from Korea, and roughly means “pickle.” There are hundreds of ways to make it, offering an unlimited canvas on which to paint different flavors. Use any crunchy fresh …
Don’t Lose ya Tempeh!
A few years ago, I learned how to make tempeh at Sandor Katz‘s fermentation workshop in middle Tennessee. After seeing the process, it seemed like a lot of work, and I …
How to Build a Multi-Purpose Curing Chamber
After attempting to make cheese once in the fridge with marginal results, and having eaten some amazing salami while traveling last summer, I decided to make a curing chamber at …
Cinnamon Raisin Sourdough Bread
This is a variation on our Artisan Sourdough bread recipe (so go there if you want lots more detail about baking with sourdough)! This here is a fun and delicious …
Artisan Sourdough Bread
I was skeptical that I could making artisan, professional baker quality bread, until I had a chance to learn from a few pro-amateur bakers. It was surprising to learn how …
Homemade Fish Sauce
Want to take a “deep dive” into learning how to make fish sauce? Then take our Fish Sauce Master Class course! I admit that I had been reluctant to get …
Probiotics vs. Viruses: Microbial Cage Match ?
Ever curious about the microbial universe, I began to look for scientifically backed research to demonstrate the antiviral properties of fermented foods. The different studies I found vary in factors …
Pickles (Garlic Dill Cucumbers)
You’ve never made homemade fermented dill pickles? They’re simple and sublime! Be warned: once you have, you’ll never buy pickles from the grocery store again. And if you’re a certain …