Loquat Chutney
I’m lucky enough to have a 25-foot tall loquat (Eriobotrya japonica) tree in my yard (no, not kumquat). It’s a prolific leafer, so I get free carbon for my compost …
Loquat Jam
I’m lucky enough to have a mature overgrown 25-foot tall loquat (Eriobotrya japonica) tree in my yard (no, not kumquat). It’s a prolific leafer, so I get free “carbon” for my …
Snap Pea Kimchi
Sugar snap peas make a great, easy style of kimchi. Their sweetness nicely balances the many strong flavors of the kimchi paste– spicy, savory, salty, and pungent. Austin …
Soaked “Sourdough” Granola
Granola is not exactly fermented, so what’s it doing on this site? Fermentation can be used as a change agent to transform food to our benefit. Coffee and chocolate are …
Brussels Sprouts Kimchi
I did an experiment to see if Brussels Sprouts (a close cousin to Napa and green cabbage) would make a good kimchi. Not surprising, it does! At first I quartered …
Soaked & Brined Nuts
Soaking seeds, nuts, legumes and grains neutralizes phytic acid [1], which is found in the bran of all cereal seeds grains. Phytic acid regulates the release of minerals needed by …
Baked Tortilla Chips
Feeling frustrated by the lack of snack chips fried in healthy fats (like olive oil, coconut or avocado oil, ghee, or animal fats like lard, tallow, or schmaltz), I crafted …
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 …
Make-Ahead Kimchi Paste
The kimchi “paste” is the heart and soul of kimchi, as you slather some lucky vegetables with the iconic flavors of garlic, onions, ginger, and chile pepper. I find that …
Hungarian Style Dill Pickles (Kovászos Uborka)
I recently met a Hungarian woman, who told me about a traditional style of pickle-making in her home country, known as kovászos uborka (literally “cucumber pickles”). It’s unique in a …
