Passion fruit Jam
Last year, my neighbor politely asked me if it was okay for his passion fruit (Passiflora edulis var. Frederick) vine to grow over my fence. Thinking ahead to the bounty …
Cultured Ice Cream (Dairy and Vegan varieties)
After struggling in vain to find an ice cream brand that really knows me and also meets my high standards for ingredients (simplicity and quality), I took matters into my …
Kefir Eggnog
Slow cured non-alcoholic eggnog made with kefir is a new spin on the iconic holiday beverage, and elevates it to new heights (literally!) It has a creamy, fizzy sweetness and …
Pickled Carrot Sticks
This may be the easiest fermented vegetable recipe. It’s a great way to get kids (and grown kids!) started on both making and consuming their probiotics. It’s simplest to cut …
Red Miso (Akamiso)
Miso is a bean paste made by mixing beans (soybeans traditionally), salt, and koji, a grain (usually rice) which has been inoculated and fermented with a mold, Aspergillus Oryzae. The flavor and …
White (Sweet) Miso
Miso is an umami-rich paste made by mixing beans (historically, soybeans), salt, and koji, a grain (usually rice) which has been inoculated and fermented with a mold, Aspergillus oryzae. The flavor and …
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 …
Natto
Natto spelled nattō (納豆) is a Japanese cultured soybean dish. It is made with the help of a bacterial culture, namely Bacillus subtilis var natto. The bacteria create a stringy …
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 …
Fermented Salsa
Why not try a probiotic spin on America’s favorite condiment? Fermenting salsa gives it a tangy taste and a bubbly mouth feel. It’s as easy as making fresh salsa, then …
