Pickled Watermelon Rinds

Learn how to use (almost) every part of the watermelon. Austin shows you two ways to make fermented pickled watermelon rinds. I use a 5% (by weight) brine, which is …

Beet ‘n’ Sour (Sweet) Pickles

In the pantheon of pickledom, must they ALL be sours? Is there any room for a bread and butter, sweet pickle, at least a respectable old-fashioned (read: fermented) version? The …

Strawberry Sauerkraut

Ever-searching for ways to add a little more sweetness to life, as well as figure out how to lacto-ferment strawberries (as in lactobacillus, the bacteria responsible for most veggie fermentation, …

High-Alcohol Water Kefir

Under the right conditions, you can coax the tibicos (aka water kefir grains) to create a high-gravity (higher alcohol than normal) version of water kefir (a probiotic sugar-water based beverage). …

Pineapple Ginger Kombucha

Got any extra pineapple scraps lying around? Why not make some tropical kombucha? Inspired by tepache (a Mexican boozy pineapple based beverage), using scraps such as cores and peels infuses …

Pumpkin Spice Kombucha

There are an infinite number of ways to flavor kombucha. Here is a seasonal (autumn/winter) idea using pumpkin puree, as well as the classic “pumpkin spices”: cinnamon, nutmeg, allspice, cloves, …

Curtido

Curtido (sometimes spelled cortido) is a SalvadoreƱa (from El Salvador in Central America) version of sauerkraut. The word encurtido means pickle in El Salvadorean Spanish. In its native country, the …

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 …