Although commonly made with vinegar, this fermented giardiniera recipe is even more delicious and healthy since it is made using simple fermentation techniques. I had been waiting for a few weeks for this giardiniera to ferment fully and when I tasted … continue…
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…
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…
If you ever want to clear your sinuses, eat a teaspoon of this stuff! My mom loved horseradish and would dip in an occasional spoon, eat it straight and roll her eyes back in pleasure. Normally horseradish is not fermented, … continue…
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 … continue…
This fermented jalapeño recipe is very easy to make, and just goes to show you that the basic principals of fermentation can apply to all sorts of foods. To make this, you simply make a brine, put the ingredients in … continue…
