Mustard
The word mustard derives from Latin, mustum (fermented wine) + ardens (“hot” seeds). The well-known spicy condiment is made from the seeds of either the white (aka yellow) mustard plant …
Dill Pickle Powder (Seasoning)
Have you ever made a batch of pickles that weren’t crisp and they’re just not enjoyable in their fresh form? Or, maybe you’ve have a jar that has sat in …
Pickles (Garlic Dill Cucumbers)
You’ve never made homemade fermented dill pickles? They’re simple and sublime! Be warned: once you have, you’ll never buy pickles from the grocery store again. And if you’re a certain …
Sourdough Soft Pretzels
Having my sourdough starter being super active while baking lots of loaves of bread (doubling in about 3 hours), I ventured out into snack land, and decided to make sourdough …
Odd Pairing: Pickles and Cacao?!
Here’s a video from a fun little TV segment I did with a good friend who owns Maya Moon Cacao, a company that sells chocolate truffle and drinking cacao. They …
Sourdough Pie Crust or Galette Dough
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 …
Cultured Guacamole
Guacamole is a flavorful, nutrient-dense treat that’s also highly perishable. The high (mostly monounsaturated) fat content of avocados means it goes rancid quickly. While perfectly fine fresh (not-fermented), you can …
Natto
Natto spelled nattō (納豆) is a Japanese cultured soybean dish. It is made with the help of a bacterial culture, namely Bacillus subtilis var natto. The bacteria create a stringy …
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 …
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 …
