Lentil Hummus with Dill Pickles
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, …
Hot Cereal (Porridge)
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 …
How to Make Homemade Koji
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 …
Beet ‘n’ Sour (Sweet) Pickles
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 …
Cultured Coconut “Yogurt”
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 …
✌ No-Nukes ☮ 3 Pepper Cukes
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 …
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 …
Fermented French Fries
On a strong #fermentallthethings streak this year, I thought I’d look into fermenting potatoes. Actually, I ate “sauer-frites” for the first time at Poincaré Chinatown, a lovely little fermentation-forward bistro …
Cauliflower Kimchi
Cauliflower takes well to kimchi! Bite size and firm, yet it is pleasantly softened by the fermentation process. I leave it to pre-soak longer than other vegetables (8 hours or …
Bok Choy Kimchi
Bok choy is a green in the cabbage family, and is common in Asian cuisine. It has a delicate flavor and slightly softer texture than other types of cabbage. I …
