Sourdough Crusted Galette

Here’s a delicious way to use some of that extra sourdough starter you may have from maintaining your culture (sometimes called “discard”). I like galettes because they are more forgiving …

Probiotic Tuna or Chicken Salad

Canned tuna isn’t my every day go-to protein, but I have been refreshing my earthquake supplies box (taking out older cans and replacing them), so I came across a few …

Fermented Hummus

Soaking, cooking, and fermenting legumes make them easier to digest, reducing or eliminating an indigestible sugar called oligosaccharide present in them. We love hummus, and this is a great way …

Sourdough Brownies

This recipe uses some of that discarded sourdough starter you’ve been saving up. These are a bit more “cakey” than straight up fudge bombs, since we are adding flour. I …

Start your own Sourdough Starter

Here we explore one of the simplest (and most fun) ferments– sourdough. Carbohydrate-hungry microbes in the air are drawn to this simple slurry of flour and water. Each micro-climate (from …

jar of cauliflower kimchi

Cauliflower Kimchi

Cauliflower takes well to kimchi! Bite size, firm yet softened by the fermentation process. I leave it to soak longer than other vegetables (8 hours or overnight would be fine, …

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). Print Cranberry Relish …