Kefir Cream-Sour Cream

It’s quite simple to make your own sour cream, with just TWO ingredients: heavy cream and milk kefir. I first made this as a way to enjoy cultured ice cream, …

French Onion Soup a la Rouge

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 …

Strawberry Sauerkraut

Ever-searching for ways to add a little more sweetness to life, as well as figure out how to lacto-ferment strawberries (as in lactobacillus, the bacteria responsible for most veggie fermentation, …

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). …

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 …

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 …

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 …

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 …