Firecracker Pepper Garlic Hot Sauce
I stop in to my local co-op from time to time just to see what interesting things they may have to do a little fermentation experimentation with. About 5 weeks ago, I discovered what they … … continue
Kombucha Mustard
I’ve finally started to develop a taste for mustard although it’s taken me some decades to get there. The nasty neon yellow Plochman’s mustard of my childhood didn’t work well on my palate, especially after … … continue
Fermented Horseradish
If you ever want to clear your sinuses, eat a teaspoon of this stuff. My mom used to love horseradish and would dip in an occasional spoon, eat it straight and roll her eyes back … … continue
Indian Lime Pickle
I have always loved spicy Indian-style pickle dishes, especially lime pickle. There’s something about the sour tart lime combined with hot spices that my own palate finds very infatuating. Since I’ve been fermenting actively over … … continue
Red Cabbage Sauerkraut
This sauerkraut has become my staple, my “go-to” kraut. It’s very simple to make and comes out very satisfying to the palate. I’ve also learned that red cabbage has significantly stronger health-generating capacities than green … … continue
Fermented Jalapenos
This one is very easy, and just goes to show you that the basic principals of fermentation can apply to all sorts of foods. I simply made a brine and put the ingredients in and … … continue
Shivakraut
This is one of my absolute favorite sauerkrauts to make and most importantly eat. It follows the process of a regular sauerkraut, but adds lots of indian-style spices to make a robust flavor. I named … … continue
Dosa
Dosa is one of my culinary staples. For those of you who aren’t familiar with it, it’s a south Indian savory crepe/pancake made with a batter that is fermented. When I was traveling in India … … continue
Curtido
Curtido is a traditional central american dish which is very simple to make, has a short fermentation period (3 days) and is very delicious. I first came across it in San Francisco at a Salvadoran … … continue
Watermelon Radish Ferment
Along with cabbage, radishes are my favorite fermentable food. They are so porous that they readily absorb the flavors of the fermentation process and whatever spices you might add, yet they still maintain a somewhat … … continue
Ginger Beet Sauerkraut
This is such a nice dish with a lot of flavor. The fermentation seems to be very active as well which always makes me get excited about how it’s going to turn out. And it … … continue
Sauerkraut
Sauerkraut is one of the easiest fermentation recipes to make. The critical factor in making it successfully is making sure that you have an anaerobic environment (meaning sufficient liquid to cover the cabbage) for the … … continue
Kombucha
Kombucha is one of the easiest fermentations you can make. The ingredients cost very little (tea, sugar and water) and the preparation is remarkably simple. The only minor complicating factor is getting your hands on … … continue
Brussel Sprout Radish Fermentation
I just finished an experiment in fermenting brussel sprouts. I am one of those people who sometimes loves and sometimes is not quite so fond of brussel sprouts. Sometimes they can just be a little … … continue
Kimchi
Kimchi is a traditional Korean dish of spicy cabbage. Making your own fresh kimchi is about 37x tastier that that which you’ll find in restaurants or grocery stores. If you try to ferment anything and … … continue