Make-Ahead Kimchi Paste
The kimchi “paste” is the heart and soul of kimchi, as you slather some lucky vegetables with the iconic flavors of garlic, onions, ginger, and chile pepper. I find that …
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 …
Sauerruben (Fermented Turnips)
I had recalled a recipe from many years ago for sauerruben when I first read Sandor Katz’s Wild Fermentation, but hadn’t thought much about it, until I started growing turnips …
Soaked & Brined Nuts
Soaking seeds, nuts, legumes and grains neutralizes phytic acid [1], which is found in the bran of all cereal seeds grains. Phytic acid regulates the release of minerals needed by …
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 …
Chiles in Escabeche
Escabeche has a fascinating history. The word originally comes from the Persian al-sikbaj, literally meaning “vinegar food”. After mingling with the Spanish, it eventually became part of the Spanish and …
Cultured Ice Cream (Dairy and Vegan varieties)
After struggling in vain to find an ice cream brand that really knows me and also meets my high standards for ingredients (simplicity and quality), I took matters into my …
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 …
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 …
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 …
