Natto
Natto spelled nattō (納豆) is a Japanese cultured soybean dish. It is made with the help of a bacterial culture, namely by Bacillus subtilis var natto. The bacteria create a …
5 Ways to use Extra Brine
Brine is used in fermentation to keep the contents safe. Water acts to keep aereobic (air-loving) microbes out of the party, and salt regulates which microbes will survive and thrive. …
Blackberry Thyme Salad Dressing
A quick way to dress up any salad, fresh blackberries and fresh thyme, along with some beet kvass in place of vinegar and good quality olive oil.
Drinks with Brine
If you’re like me, you want to get every last drop of probiotic goodness out of your fermented foods. I usually have lots of brine (the liquid in which veggies …
Cannabis Snack Mix
Salty snack mixes are a great alternative to cloyingly sweet baked cannabis edibles. The body metabolizes THC through the gut differently (and more slowly) versus by inhaling it into the …
Cannabis Simple Syrup
Cannabis has been coming back into its rightful and honorable place as sacred plant medicine, after having been outlawed for most of the 20th century in most of the world. …
Sourdough Soft Pretzels
Having my sourdough starter being super active while baking lots of loaves of bread (doubling in about 3 hours), I ventured out into snack land, and decided to make sourdough …
Beet Radish Kimchi
In general, I have a passionate ambivalence to beets. I know it’s a superfood; I’m trying to work on it. Inevitably whenever I put one in my mouth, I still …
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 …
Milk Kefir
Milk kefir (pronounced keh-FEER, or KEE-fur, I’ve even heard it as KEFF-er) is made with the help of a colony of bacteria and yeasts (aka a SCOBY) which is organized …
