Time-Saving Sauerkraut (Tips & Recipe)
We all need good healthy gut bacteria, and we know that wholesome, naturally fermented foods are a way to provide a great dose of the “good” bacteria that can help …
Fermented French Fries
On a strong #fermentallthethings streak this year, I thought I’d look intot fermenting potatoes. Actually, I ate “sauer-frites” for the first time at Poincaré Chinatown, a lovely little fermentation-forward bistro …
Garlic Dill Pickle Hummus
We’re always looking for ways to incorporate fermented foods into other dishes. Here’s a nice way to flavor hummus, using fresh dill and fermented garlic dill cucumbers. Like any legume, …
Cucumber Lime Kombucha
Cucumber, lime and coriander are all considered “cooling” foods according to ayurveda. This mildly flavored kombucha is a great way to cool off when the mercury rises. Pitta is one …
Blackberry Thyme Salad Dressing
A quick way to dress up any salad, fresh blackberries and fresh thyme, along with some beet kvass in place of vinegar and good quality olive oil. Print Blackberry Thyme …
Sweet-Spicy Soaked Nuts
Here’s a quick recipe for spicy and sweet candied nuts. A holiday (or any time of year) treat, and makes a great gift! Start with our soaked-brined nuts technique/recipe. For …
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 …
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 …