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 … continue…
For many fermentation recipes, especially those using grains and vegetables, salt is a critical ingredient. Salt, when used in the right proportions, creates an environment within which we are able to better control the growth of microorganisms and have a … continue…
Sometimes necessity is actually the mother of invention, or at least the impetus for new recipes. I was out of rice and had a hankering for some dosa so I mixed up a batch using red quinoa (prounounced kēn-ˌwä or … continue…
Most of us grew up with a big “ewwwww!” when it came to brussel sprouts. Usually they were boiled to death and could only be resuscitated with slatherings of butter and blizzards of salt. With fermenting, especially in the kimchi … continue…
For the first time in my fermenting life, I stepped outside of my own bubbling kitchen laboratory and into a wider community of fermenters as I attended the Farm to Fermentation festival in Santa Rosa, CA this past weekend. I … continue…
Prodded by two amazing women who are committed to eating 100% local foods for a year, I decided to start experimenting along those lines. They were hosting a locavore (love that word) potluck and I needed to come up with something … continue…
I just swung by a large Korean market on a trip to Oakland, CA to pick up some Korean red pepper as is commonly used in kimchi. I had started out my kimchi adventures using diced dried red peppers and … continue…
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 … continue…
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 call “Firecracker Peppers,” beautiful little … continue…
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 a disagreeably formative experience with … continue…
