How to Make Your Own Kombucha Culture – SCOBY

Make your own SCOBY-7

In order to make your own kombucha, you need to have a starter culture otherwise known as a SCOBY (Symbiotic Colony of Bacteria and Yeast). That is the SCOBY floating on top in the picture above. If you have kombucha-making friends who can peel you off a layer from their own culture, or don’t mind ordering online and paying about $10 or so, you can get started that way, but if you don’t have access to a mother (that’s another word … continue…

CauliKraut – Fermented Cauliflower

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Lately I’ve been enjoying an excellent book on fermentation called “Fermented Vegetables” by Kristin and Christopher Shockey. Aside from providing helpful information on the fundamentals of fermentation, I love how the book is laid out alphabetically from A-Z, Arugula to Zucchini, with about 50 vegetable stops in between. I recently tried out a couple of recipes and am sharing one of them here.  They have a website at The Fermentista’s Kitchen if you’d like to visit. This recipe is fairly straightforward and includes … continue…

How Long Will My Ferment Last?

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I often hear from people asking how long they can expect their fermentation to remain edible once the fermentation is complete.  The general answer is a long time!  One of the primary reasons that people have been fermenting foods for millennia is food preservation.  Before the age of electricity and refrigeration, much of the world needed to be able to collect foods when ready to harvest yet store them for consumption throughout the remainder of the year. While there are … continue…

Making Your Own Soy Yogurt

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It has been several years since I switched my diet to one which is largely vegan, but just recently I started to miss the yogurt I once started my day with atop my cereal. So why not make some non-dairy yogurt? I often see soy yogurt and coconut yogurt in my local grocery and other places, but I hadn’t ever tried making my own, so I decided to wing it and see what would happen. The result? A rich and creamy tangy delight. … continue…

Red Cabbage Kimchi

Red Cabbage Kim Chi

“Oooh, this one’s gooooooood,” I caught myself saying out loud when I first tasted this tangy, spicy delight. While in some ways it is a traditional kimchi, the first thing that sets it apart is the use of red cabbage (or purple cabbage if you prefer to call it that). Red cabbage is packed with vitamin C and other nutrients that you don’t find in green cabbage or the traditional napa cabbage commonly used for kimchi. I used more spices too: … continue…

Cardamom Squash Sauerkraut

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I’ve tried a few times to use squash in a fermentation and this one finally seems to get a really nice balance of flavor.  I got the inspiration from making a squash soup one wintry night and found that cardamom seemed to really enhance the flavor of the squash immensely. The process is a fairly straightforward sauerkraut-style fermentation and quite easy to make. I let this one ferment for a little longer than some which seemed to help.  If the ferment … continue…

Top Ten Tips for Successful Fermentation

Top 10 Tips for Successful Fermentation

Fermentation has been documented in food preparation and preservation for many thousands of years. With the advent of the western diet, refrigeration, and processed foods, modern society has lost its connection to fermented foods. As more and more is learned about the health benefits of eating fermented foods, and people discover tasty ways of preparing them, we have lately been encouraged to rediscover this ancient art of culinary transmutation. Fermenting vegetables is an easy process, but some folks struggle with … continue…

Root Vegetable Ferment

root vegetable ferment-8

I love this one.  Again, it shows the versatility of the fermentation process. I was planning some travels over the winter holidays so I needed to clear out my refrigerator.  I had a bunch of different root vegetables so I experimented with fermenting them.  I decided to make everything uniform by shredding the ingredients with my food processor.  I was actually hesitant at first as I wasn’t so sure how this would come out, but I learned that including horseradish … continue…

Kale Curtido Salad

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One of my favorite ways to make a salad is to combine kale with something fermented.  This particular version is my favorite and is about as healthy AND delicious a salad as you can make.  It’s also lovely for your holiday table with it’s rich green and red colors.  But it’s not just beautiful, the combination of kale and red cabbage (the main ingredient in this curtido) provides excellent dietary fiber, protein, vitamins, minerals, bounties of antioxidents and special nutrients … continue…

Shredded Purple Curtido

Shredded Fermented Purple Curtido-2

Curtido remains one of my favorite ferments.  I love it’s flavor, verstility and ease of preparation. I’m posting this in anticipation of the holidays as the bright color lends itself well to any holiday dinner table.  While I’ve posted a curtido recipe here before, I wanted to share another way of preparing it, more like a slaw, which lends itself to alternative ways of serving. it’s  especially easy to make if you have a food processor, although a hand grater … continue…