As the holidays arrive, you may be thinking of getting fermentation presents for a friend or loved one. Here are some links to my favorite products. Fermentation needn’t be an equipment intensive undertaking, unless of course you are producing at … continue…
This is a really good one. You’re just going to have to trust me here. I hadn’t fermented much with fennel prior to this, but with it showing up readily for wild harvesting or at my local market, I thought I’d … continue…
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 … continue…
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, … continue…
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 … continue…
Been looking for a Soy Yogurt recipe or recipe for other non-dairy yogurts? Look no further. This soy milk yogurt can turn out creamy and delicious. It has been several years since I switched my diet to one which is … continue…
“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 … continue…
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 … continue…
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 … continue…
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 … continue…
