Sourdough Crackers

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 …

All About Kombucha

What is kombucha? Kombucha (kahm-BOO-chuh) is a fermented tea drink that probably originated in ancient China over two thousand years ago. The active culture which transforms the tea into kombucha is …

Red Miso (Akamiso)

Miso is a bean paste made by mixing beans (soybeans traditionally), salt, and koji, a grain (usually rice) which has been inoculated and fermented with a mold, Aspergillus Oryzae. The flavor and …

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 …

Jun

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 …

Chinese Sauerkraut (Suan Cai)

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 …

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 …