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 …

Garlic Mashed Faux-tatoes

After making a large batch of sauerkraut recently, I had many cores left over. I didn’t want to toss them, and my chickens would turn their bourgeois beaks up at …

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 …

Garlic Dill Sauerkraut

If you find yourself growing both cabbage and cucumbers at the same time, this is a great way to have the “best of both worlds” in terms of classic fermented …

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 …

How to Make Homemade Koji

Koji is a cereal grain (like rice or barley) that has been inoculated with the mold Aspergillus oryzae. As this mold (whose family members include molds that form on bread …

All About Kombucha

What is kombucha? Kombucha (kahm-BOO-chuh) is a fermented tea drink that probably originated in ancient China over two thousand years ago. The active culture which transforms the tea into kombucha is …

Beet Kvass

Beet kvass is a fermented vegetable tonic, made with beets and other veg which are “steeped” in a brine for a few weeks. This recipe includes onion and cabbage for …