Vegan Coconut Cream
Fiendishly simple, this fluffy coconut cream based “yogurt” uses water kefir (tibicos) as the fermentation agent. It creates a light, fluffy (almost like whipped cream), effervescent texture, and a slightly …
Miso Soup (Vegan)
One of the quintessential Japanese flavor enhancers, miso paste, plays a prominent role in this classic simple soup. Ichiban dashi (first stock) is the light, flavor-rich broth made from kelp …
Miso Soup
One of the quintessential Japanese flavor enhancers, miso paste, plays a prominent role in this classic simple soup. Ichiban dashi (first stock) is the light, flavor-rich broth made from kelp …
Sweet-Spicy Soaked Nuts
Here’s a quick recipe for spicy and sweet nuts. A holiday (or any time of year) treat, and makes a great gift! Start with our soaked-brined nuts technique/recipe. For a …
Fermented Corn (Maize) Kernels
I initially made fermented corn as a way to create a lactobacillus-rich neutral flavored brine I could use to inoculate other dishes (like legumes). This recipe uses a 5% brine …
Baked Tortilla Chips
Feeling irritated at the lack of snack chips (particularly tortilla chips) made with healthy fats, I created a technique and recipe for homemade baked tortillas that are as good as …
Cannabis Kombucha
I’ve tried some delicious cannabis kombucha brands here in California, where adult use of cannabis is legal. Commercial brands mix a THC-infused emulsion into kombucha that’s already brewed. …
Hoppy Hazy Kombucha
Satisfy your hop fix– Hangover-free! Eager to hop on the hops bandwagon, but not wanting to suffer the consequences of drinking beer (which my body has, in not so subtle …
Bok Choy Kimchi
Bok choy is a green in the cabbage family, and is common in Asian cuisine. It has a delicate flavor and slightly softer texture than other types of cabbage. I …
Kale-Scallion (Irish) Sauerkraut
This sauerkraut variation is inspired by ingredients common to Irish cuisine– kale and green onions. We made it around St. Patrick’s Day, so there’s a li’l green theme going, too! …