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 …
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 …
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 …
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, …
Traditional cultures knew that to properly access all the nutrition in grains, soaking or fermenting was necessary. Fermenting seeds, nuts and grains makes them more digestible and unlocks minerals for …
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 …
In the pantheon of pickledom, must they ALL be sours? Is there any room for a bread and butter, sweet pickle, at least a respectable old-fashioned (read: fermented) version? The …
Fiendishly simple, this fluffy vegan 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 …
Using three chile peppers in various forms, these no nukes cukes hold some heat, while simultaneously being balanced by the inherent coolness of the cucumber. Want it hotter? Leave the …
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