Discovering Nepal’s “Achaar”

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While currently travelling in Nepal, I have been hoping to find some new fermented concoction. I asked several people I’ve met and the word that seemed to keep coming up is “achaar,” which I think roughly translates to “pickle” but seems to have various applications  While it seems like the Korean art of kimchee has travelled over to these parts, … … continue

Fresh Fruit Kombucha (plum)

Wild Plum Kombucha-7

Last summer, I lived on a wonderful old farmstead which had many different fruit trees. One of my greatest joys was gathering and eating fruits (plums, apples, pears, blackberries, cherries) and following the progression of blooms and bounties as the summer progressed.  As masses of plums were suddenly ripe right outside my door, I made some preserves, but also decided … … continue

Fermented Spicy Daikon Radish Spears

Fermented Daikon

I love working with daikon and other radishes when fermenting because they tend to acquire a very nice sourness while retaining enough of their toothy crunch to satisfy our sensate (much better than “sin sick”) souls.  I’m also a fan of adding a little heat, although this recipe is reasonably mild. Preparation Time: 20 minutes Fermentation time: 4 weeks + … … continue