Coconut Yogurt
Fiendishly simple, this fluffy coconut cream based “yogurt” uses water kefir (tibicos) as the fermentation agent. It creates a light, fluffy (almost like whipped cream), effervescent texture, and a slightly …
Miso Soup (Vegan)
One of the quintessential Japanese flavor enhancers, miso paste, plays a prominent role in this classic simple soup. Ichiban dashi (first stock) is the light, flavor-rich broth made from kelp …
Miso Soup
One of the quintessential Japanese flavor enhancers, miso paste, plays a prominent role in this classic simple soup. Ichiban dashi (first stock) is the light, flavor-rich broth made from kelp …
Mustard
The word mustard derives from Latin for mustum (fermented wine) + ardens (hot seeds). The well-known spicy condiment is made from the seeds of either the white (aka yellow) mustard …
Fermented Hot Sauce
Hot sauce can take anywhere from a few weeks to 4 to 6 months to ferment. I tend to let mine go on the longer side. My most recent batch …
Fermented Corn (Maize) Kernels
I initially made fermented corn as a way to create a lactobacillus-rich neutral flavored brine I could use to inoculate other dishes (like legumes). This recipe uses a 5% brine …
No Nukes ☮ 3 Pepper Cukes
Using three chile peppers in various forms, these no nukes cukes hold some heat, while simultaneously being balanced by the inherent coolness of the cucumber. Want it hotter? Leave the …
Citrus Hopped Pickles
Here’s a riff on the garlic dill pickle recipe. It uses hops and citrus peels. If you like IPA beer, you’ll dig this variation. I’ve used salt-and-pepper variety of cukes …
Baked Tortilla Chips
Feeling irritated at the lack of snack chips (particularly tortilla chips) made with healthy fats, I created a technique and recipe for homemade baked tortillas that are as good as …
Cannabis Kombucha or Water Kefir
Where I live (California), adult recreational use of cannabis is legal. In a brief stint as brewer for a local cannabis beverage company, I learned how to infuse probiotic …