Mustard

Most mustard is made from either white (or yellow) mustard plant, Brassica hirta. Its spicier cousin is the brown mustard, Brassica juncea. We use a combination of the two here. …

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 …

No Nukes Ôś« 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 …

Bok Choy Kimchi

Bok choy is a green in the cabbage family, and is common in Asian cuisine. It has a delicate flavor and slightly softer texture than other types of cabbage. I …

Kale-Scallion (Irish) Sauerkraut

This sauerkraut variation is inspired by ingredients common to Irish cuisine– kale and green onions. We made it around St. Patrick’s Day, so there’s a li’l green theme going, too! …

White (Sweet) Miso

Miso is an umami-rich paste made by mixing beans (historically, soybeans), salt, and koji, a grain (usually rice) which has been inoculated and fermented with a mold,┬áAspergillus oryzae.┬áThe flavor and …

White Kimchi (Cut Cabbage)

White kimchi refers to any style of kimchi that does not contain red pepper powder. It predates spicy kimchi in Korea by several hundred years. There are hundreds of ways …

Cranberry Jalape├▒o Sauerkraut

Looking for an autumn or holiday themed sauerkraut? This tart-sweet-spicy version has it all! Print Cranberry Jalape├▒o Sauerkraut Prep time:  1 hour Fermentation time:  7-28 days Yield: 2 quarts   Ingredients …