Ginger Bug

How to Make Ginger Bug for Homemade Sodas

A little jar of ginger bug, a slurry of ginger and sugar, sits on my countertop next to my sourdough starter, where, fed daily, it bubbles and foams.  I remove a little bit at a Read More →

tea for continuous brew kombucha

How to Make Kombucha (Continuous Brew)

I tend a pot of continuous brew kombucha on my kitchen counter where it sits, transforming sweet tea into an ancient, acidic, vinegary tonic that we sip in small amounts, though I Read More →

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Flu Prevention and Cultured Veggies

It was a winter afternoon eleven years ago and I was sitting in a chair, wondering how in the world I got to this place in my life. My life was filled with sickness and disease and Read More →

Jalapeno Kraut (1 of 1)

Hot Pink Jalapeno Garlic Kraut

Hot Pink Jalapeno Garlic Kraut is, perhaps, my favorite of the many fermented foods we make at home - though homemade root beer and true sour pickles are close runners-up. Read More →

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How to Make Real Cream Cheese

There's something uniquely special about homemade cheeses - like the making of bone broth, it's often relatively easy but it leads to a deep feeling of accomplishment.  I made Read More →

Raw & Naturally Fermented: Salsa Verde

Salsa verde, bright and hot and green, makes its way to our kitchen every August when tomatillos come into their season.  No, they don’t grow in our little corner of the Read More →

realfoodfermentation

Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen

There's something a bit mystical, a bit magical about fermented foods.  Of all the aspects of the traditional foods movement that I love - healthy fats, good meat, fresh cream and Read More →

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Reader Questions & Answers on Kombucha

I first met Hannah of Kombucha Kamp a year ago when I spoke at a fermentation festival in California.  Since that time, I've been astounded by Hannah's knowledge of kombucha Read More →

fermentedlemons

Moroccan Preserved Lemons

Preserved lemons enhance the cooking of North Africa with their pronounced saltiness and a sourness that is oddly mellowed, rather than enhanced, through fermentation.  Even with Read More →

beetkvass 1

A Recipe for Beet Kvass: A Deeply Cleansing Tonic

To drink beet kvass is to taste the blood of the earth -  sweet and salty with a mineral-rich undertone that speaks of the soil itself.  Beet kvass is an acquired taste, much Read More →

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