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 …
Here’s a very simple way to utilize sourdough discard, that tangy, tasty by-product of feeding your happy sourdough starter! Sourdough “discard” keeps for a long time in the refrigerator, although …
Chinese sauerkraut dates back almost 5,000 years! Traditional varieties are made with Chinese (Napa) cabbage or mustard cabbage (gai choy). I consider this recipe to be a hybrid of sauerkraut …
Jun (joon) is a fermented tea drink similar to kombucha, that is made with green tea and honey as the sweetener. The SCOBY is the culture responsible for transforming the tea into a …
After struggling in vain to find an ice cream brand that really knows me and also meets my high standards for ingredients (simplicity and quality), I took matters into my …
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 …
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 …
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 …
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 …
Looking for an autumn or holiday themed sauerkraut? This tart-sweet-spicy version has it all!
