Kimchi (made with fresh chile pepper)
A spicy and relatively short ferment, kimchi offers a unlimited canvas on which to paint different flavor variations. Many kimchi recipes use pepper powders/mixes to slather every last morsel of …
Coffee Kombucha
Kombucha is traditionally made with brewed tea (from the Camellia sinensis plant). Did you know you can also use coffee to make this probiotic elixir? I decided to start with …
Spicy Radish Kimchi (Kkakdugi)
In my never-ending quest to become more familiar with kimchi, I tried a simple recipe. This classic style of kimchi is made with spicy paste and cubed daikon radish for …
Strawberry Sauerkraut
Ever-searching for ways to eat more strawberries, I was intrigued by Sandor Katz’s suggestion to use dried fruits in sauerkraut. Why dehydrate berries instead of using them fresh? Fruits, which are …
Don’t Lose ya Tempeh!
A few years ago, I learned how to make tempeh at Sandor Katz‘s fermentation workshop in middle Tennessee. After seeing the process, it seemed like a lot of work, and I …
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 …
72 Seasonal Kombucha Flavors
Need some inspiration on how to flavor your homemade kombucha or water kefir? Tips When adding fresh juice or puree, we recommend 1 ounce (30 ml) per pint (16 ounce, …
Sour Cream Cake Donuts
On a recent social media post I read, someone posted an old-timey looking recipe for crullers. Naturally when I read “sour milk” I immediately thought “kefir“. Turns out it’s really …
Sourdough Brownies
This recipe uses some of that discarded sourdough starter you’ve been saving up. These are a bit more “cakey” than straight up fudge bombs, since we are adding flour. I …
Homemade Kimchi Powder (Gochugaru)
If you grow your own chile peppers, dehydrating them is a great way to preserve them and use them for future batches of kimchi! This year, I planted lots of …