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 …

Kefir Mac & Cheese

This is a rich, indulgent spin on America’s favorite comfort food! I did my best to substitute more nutrient dense and better sourced ingredients (gluten free pasta, grass-fed and some …

Chinese Sauerkraut (Suan Cai)

Chinese sauerkraut dates back almost 5,000 years! Traditional varieties are made with Chinese (Napa) cabbage or mustard cabbage (gai choy). I consider this recipe to be a hybrid of sauerkraut …

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 …

Make-Ahead Kimchi Paste

If you’re like me, you LOVE kimchi, but sometimes don’t love having to make it. I find that preparing the paste is the most time-consuming part of the process. Spending some …

Peach Mango Chutney

Chutney is a spicy-savory-sweet condiment usually made from fruit. The intense, concentrated flavor goes great with meat, fish, or veggie dishes, or even mixed into yogurt. Chutneys and any fruit-based …

Start your own Sourdough Starter

Here we explore one of the simplest (and most fun) ferments– sourdough. Carbohydrate-hungry microbes in the air are drawn to this simple slurry of flour and water. Each micro-climate (from …