Here’s a very simple way to utilize sourdough discard, that tangy, tasty by-product of feeding your happy sourdough starter! We’re talking real-life Scooby Snacks here, Fermenters! For more information about …
Here’s a very simple way to utilize sourdough discard, that tangy, tasty by-product of feeding your happy sourdough starter! Sourdough “discard” keeps for a long time in the refrigerator, although …
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 …
If you’re like me, you LOVE kimchi, but sometimes don’t love having to make it. I find that preparing the paste is the most time-consuming part of the process. Spending some …
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 …
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 …
After struggling in vain to find an ice cream brand that really knows me and also meets my high standards for ingredients (simplicity and quality), I took matters into my …
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 …
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 …
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, …
