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 …

cucumber lime kombucha

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 …

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 …