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 …
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 …
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 …
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 …
Olive Rosemary Sourdough Bread (Mini-loaves)
I find the mini loaf (500g or just over 1 lb.) to be a great bread choice in many cases. Whether you’re trying out a new recipe, baking to give …
Kimchi (Napa Cabbage) 김치
Kimchi originates from Korea, and roughly means “salted vegetable.” There are hundreds of ways to make it, offering an unlimited canvas on which to paint different flavors. Use any crunchy …
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 …
Homemade Fish Sauce
I admit that I had been reluctant to get into the world of fermented meats. After all, it just seemed more hazardous. There is an increased risk of fermenting meat …
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 …
