Pumpkin Spice Kombucha

There are an infinite number of ways to flavor kombucha. Here is a seasonal (autumn/winter) idea using pumpkin puree, as well as the classic “pumpkin spices”: cinnamon, nutmeg, allspice, cloves, …

Make-Ahead Kimchi Paste

If you’re like me, you LOVE kimchi, but sometimes don’t love having to make it. Preparing┬áthe paste (and in particular peeling garlic!) is the most time-consuming (and annoying!) part of …

Curtido

Curtido (sometimes spelled cortido) is a Salvadore├▒a (from El Salvador in Central America) version of sauerkraut. The word encurtido means pickle in El Salvadorean Spanish. In its native country, the …

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 …

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 …

Water Kefir

Water kefir is a fizzy fermented beverage made by adding a water kefir culture (also known as WK or┬átibicos) to a sugar-water mixture. The culture is a symbiotic colony of …

All About Kombucha

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

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,┬áAspergillus Oryzae.┬áThe flavor and …