✌ 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 …
Tortilla Chips
Feeling frustrated by the lack of snack chips fried in healthy fats (like olive oil, coconut or avocado oil, ghee, or animal fats like lard, tallow, or schmaltz), I crafted …
Cannabis Simple Syrup
Cannabis has been coming back into its rightful and honorable place as sacred plant medicine, after having been outlawed for most of the 20th century in most of the world. …
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 …
Kale-Scallion (Irish) Sauerkraut
This sauerkraut variation is inspired by ingredients common to Irish cuisine– kale and green onions. We made it around St. Patrick’s Day, so there’s a li’l green theme going, too! …
Kimchi Cheese Dip (“Kim-cheezy”)
Let us not kid ourselves. This ain’t a daily or weekly recipe, folks. It is a super indulgent (yet nutrient-dense) cheese dip, usually made for parties, and it’s a real …
Garlic Dill Sauerkraut
If you find yourself growing both cabbage and cucumbers at the same time, this is a great way to have the “best of both worlds” in terms of classic fermented …
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 …
Strawberry Sauerkraut
Ever-searching for ways to eat more strawberries, I was intrigued by Sandor Katz’s suggestion to use dried fruits in sauerkraut. Why dehydrate berries instead of using them fresh? Fruits, which are …
✈️ Traveling with Ferments 🚢
Air travel is a modern marvel, enabling us to safely traverse vast distances in short amounts of time. The act of traveling, though, taxes our body in unnatural ways. The …
