Here’s a fun way to use beet kvass and make a tasty classic French recipe in under an hour! Print French Onion Soup a la Rouge Prep time: 10 mins Fermentation time: 30 mins Total time: 40 mins Yield: 1 quart … Read more
Category Archives: Recipes
Banana (or Pumpkin) Nut Cacao Muffins (or Bread)
Four recipes in one! Ever looking for ways to 1) satisfy my sweet tooth, 2) minimize my time in the kitchen, and 3) keep it relatively healthy, these sprouted muffins really fit the bill. They can be made with either … Read more
High-Alcohol Water Kefir
Under the right conditions, you can coax the tibicos (aka water kefir grains) to create a high-gravity (higher alcohol than normal) version of water kefir (a probiotic sugar-water based beverage). There are even commercial brands of kombucha employing similar techniques. … Read more
Make-Ahead Kimchi paste
If you’re like me, you LOVE kimchi, but sometimes don’t love having to make it. Preparing the paste (and in particular peeling garlic!) is the most time-consuming (and annoying!) part of the process. Sure, you could shortcut this step, buying pre-peeled … Read more
Sprouted Flour Kefir Pancakes
If you’re a real food-ist, you most likely have learned the concept of delayed gratification, as many foods traditionally took longer to prepare. If you want pancakes, for example, you have to soak the grains the day or night before. … Read more
Jun
Jun (joon) is a fermented tea drink similar to kombucha, that is made with green tea and honey as the sweetener. The SCOBY is the culture responsible for transforming the tea into a healthful beverage. A jun scoby is usually lighter in color … Read more
Curtido
Curtido (sometimes spelled cortido) is a Salvadoreña (from El Salvador in Central America) version of sauerkraut. The word encurtido means pickle in El Salvadorean Spanish. In its native country, the full name of this recipe is encurtido de repollo (pickled cabbage) … Read more
Chiles in Escabeche
Escabeche has a fascinating history. The word originally comes from the Persian al-sikbaj, literally meaning “vinegar food”. After mingling with the Spanish, it eventually became part of the Spanish and then Latin American cultures. Today’s escabeche is most commonly known … Read more
Cucumber Kimchi
Kimchi is so more than just cabbage! There are almost 200 varieties of kimchi in Korea. This dish uses cucumbers, a summer fruit. It has a clean, refreshing taste (no fish products are used so it is also vegan), and … Read more
Coconut Water Kefir & Cultured Coconut Cream
At the 2015 San Diego Fermentation Festival, coconut connoisseur Adam Elabd taught a workshop on how to make an easy probiotic coconut water-based beverage. Tropical and tangy in taste. Note that this recipe does not use or create visible grains. Print … Read more