Hoppy Hazy Kombucha
satisfy your hop fix– hangover-free! Eager to hop on the hops bandwagon, but not wanting to suffer the consequences of drinking beer (which my body has, in not so subtle …
Bok Choy Kimchi
Bok choy is a green in the cabbage family, and is common in Asian cuisine. It has a delicate flavor and slightly softer texture than other types of cabbage. I …
Kale-Scallion (Irish) Sauerkraut
This sauerkraut variation is inspired by ingredients common to Irish cuisine– kale and green onions. We made it around St. Patrick’s Day, so there’s a li’l green theme going, too! …
Cannabis Simple Syrup
Cannabis-infused syrup can be used as a sweetener for cocktails, a way to relax with a cup of hot tea, or really any recipe calling for sugar, including feeding a …
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 …
Kimchi Cheese Dip (“Kim-cheezy”)
Let us not kid ourselves. This ain’t a daily or weekly recipe, folks. It is a super indulgent (yet nutrient-dense) cheese dip, usually made for parties, and it’s a real …
Umeboshi Hummus
Looking for ways to incorporate more fermented foods into your diet? Middle East meets Far East in this mashup of hummus with umeboshi. Print Umeboshi Hummus Prep time: 10 hours …
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, …