Cucumber Kimchi (Oi Sobagi)
Kimchi can be made with so more than just cabbage! There are almost 200 varieties of kimchi in Korea, using different vegetables and ingredients. This style, known as oi sobagi …
Blackberry Thyme Salad Dressing
A quick way to dress up any salad, fresh blackberries and fresh thyme, along with some beet kvass in place of vinegar and good quality olive oil. Blackberry Thyme Salad …
Ponytail Radish Kimchi
Young radish (yeolmu 열무김치) aka “ponytail” kimchi is a summer delicacy. Use the whole veg, stems and all! Traditionally it is made with fresh green and red chiles. I substituted red …
Fermented Corn (Maize) Kernels
I initially made fermented corn as a way to create a lactobacillus-rich neutral flavored brine I could use to inoculate other dishes (like legumes). This recipe uses a 5% brine …
Fermented Salsa
Why not try a probiotic spin on America’s favorite condiment? Fermenting salsa gives it a tangy taste and a bubbly mouth feel. It’s as easy as making fresh salsa, then …
Oregon Fermentation Festival
It seems like there are fermentation festivals popping up all over the nation. (Well, we’ll take credit for at least a few of them.) The Oregon Fermentation Festival is a …
Flavors of Summer Kombucha
Flavors of Summer Kombucha Print Prep time 10 mins Fermentation time 3 days Ingredients 1 quart/liter plain kombucha 1 ounce fresh blueberries ⅓ medium peach, rough chopped 3-4 …