Pumpkin Butter

With a glut of aging homegrown pumpkins harvested last year, I decided to turn them into butter… at the end of July. (Am I super early, or way too late?! …

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. There are now several commercial …

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 …

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 …

Fermented French Fries

On a strong #fermentallthethings streak this year, I thought I’d look into fermenting potatoes. Actually, I ate “sauer-frites” for the first time at Poincaré Chinatown, a lovely little fermentation-forward bistro …

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 …

Sourdough Dinner Rolls

Using the same recipe for our Artisan Sourdough Bread, I decided to divide up the loaf and try making dinner rolls. Technique Dividing into 12 pieces, each piece weighs roughly …

Mustard

The word mustard derives from Latin, mustum (fermented wine) + ardens (“hot” seeds). The well-known spicy condiment is made from the seeds of either the white (aka yellow) mustard plant …