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 … continue…

Fermented Japapeno Pepper Sauce

Jalapeno peppers

I love the local summer/fall farmer’s market season as there are so many delicious organic foods to pick up and play with in my fermentation kitchen.  I recently spied a gaggle of beautiful jalapenos and with my father who loves spicy foods coming to visit shortly, I thought it would be fun and prudent to work up a fermented jalapeno pepper sauce and share the recipe here. It came out delicious and was a very active fermentation so it should … continue…

Indian Spiced Cauliflower Sauerkraut

Spicy Indian Cauliflower Sauerkraut

Always wanting to try something new in fermentation land, I picked up some lovely organic cauliflower and some napa cabbage to see what might happen.  Since I personally have an association between cauliflower and Indian food (Aloo Gobi yum!), I was inspired to make this with some indian-style spices.  It came out quite delicious.  The cabbage gets the fermentation going in earnest and adds a nice sourness to the flavor  Although I let this one go just 2 weeks, I … continue…

Indian Lime Pickle

lime pickle-10

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 the past many years, I am always looking for new experiments and this one happens to hit a home run in my book.  Although the fermentation time can be lengthy, if you appreciate hot condiments, this one is definitely worth the wait. I saw this … continue…

Shivakraut

shivakraut

This is one of my absolute favorite sauerkrauts to make and most importantly eat.  It follows the fermentation process of a regular sauerkraut, but adds lots of Indian-style spices to make a robust flavor.  I named this recipe somewhat playfully as Shiva is the Hindu deity also known as “The Transformer,” and these spices do indeed have the ability to transform an ordinary sauerkraut into something more special.  He’s also known as the Lord of the Dance and this concoction … continue…