Pickled Carrot Sticks

This may be the easiest fermented vegetable recipe. It’s a great way to get kids (and grown kids!) started on both making and consuming their probiotics. It’s simplest to cut …

Red Miso (Akamiso)

Miso is a bean paste made by mixing beans (soybeans traditionally), salt, and koji, a grain (usually rice) which has been inoculated and fermented with a mold, Aspergillus Oryzae. The flavor and …

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, Aspergillus oryzae. The flavor and …

Fermented Salsa

Why not try a probiotic spin on America’s favorite condiment? Fermenting salsa gives it a tangy taste and a bubbly mouth feel. It’s as easy as making fresh salsa, then …

Umeboshi Hummus

Looking for ways to incorporate more fermented foods into your diet? Middle East meets Far East in this mashup of hummus with umeboshi , Japanese-style pickled plums. Note: This is …