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 …
Here’s a delicious way to use some of that extra sourdough starter you may have from maintaining your culture (sometimes called discard). I like galettes because they are more forgiving …
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 …
Chutney is a concentrated condiment, usually made with a combination of a sweet fruit and a savory and/or spicy seasoning. The sweet-savory flavor goes great with meat, fish, or veggie …
Loaf or muffins? Banana or Pumpkin? It’s four recipes in one! Ever looking for ways to satisfy my sweet tooth while paying attention to what I eat and their ingredients, …
Soaking, cooking, and fermenting legumes make them easier to digest, reducing or eliminating an indigestible sugar called oligosaccharide present in them. We love legumes, and this is a great way …
Looking for ways to incorporate more fermented foods into your diet? Middle East meets Far East in this mashup of hummus with umeboshi , Japanese-style pickled plums. Note: This is …
Brine is used in fermentation to keep the contents safe. Water acts to keep aereobic (air-loving) microbes out of the party, and salt regulates which microbes will survive and thrive. …
A quick way to dress up any salad, fresh blackberries and fresh thyme, along with some beet kvass in place of vinegar and good quality olive oil.
If you’re like me, you want to get every last drop of probiotic goodness out of your fermented foods. I usually have lots of brine (the liquid in which veggies …
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