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 + Yield: 3 pints Ingredients: 1 lb daikon radishes cut into spears (approx 1/2″ thick x 3″ long) Brine of 2T sea salt and 2 cups water 2T Red pepper powder (I used Korean Red Pepper as described in my Traditional … … continue

Making Your Kombucha Fizzy – With Ginger

Making Fizzy Ginger Kombucha-6

If you are anything like me, you much prefer your kombucha to have some carbonation.  I’ve struggled some with that over time but now, after probably 50 gallons of kombucha making experience, including various relatively scientific experiments, I’ve figured out a simple and dependable way to make a nice fizzy kombucha. Firstly, make kombucha which I’ll describe below, but secondly bottle it with some added fresh ginger and let it sit in a secondary fermentaiton for another week.  The result will be a carbonated kombucha treat.  Lactobacillis bacteria live naturally on Ginger as on many other vegetables and roots.  It … … continue

Kombucha Vinegar Flu Tonic


As winter approaches, it can be helpful to strengthen our immune system and try to get a leg up on colds and flu.  This remedy/booster uses kombcha vinegar as it’s foundation.  Being an avid kombucha maker (I make 2 gallons at a time), I often end up with more than I can drink, so every once in awhile I make some kombucha vinegar. In case you haven’t accidentally discovered how to make kombucha vinegar on your own, I’ll share a quick parallel.  I have a teacher who once gave some simplified instructions on how to do a certain meditation which … … continue