Raspberry Soda

Raspberry Ginger Soda

  Raspberry bushes hang heavy with their ripe, purple-red fruit this time of year.  We pluck them from wild bushes along neighborhood paths, and I seem to bring home a flat or two with each visit to the weekly farmers market. We eat our fill fresh, macerating them in honey with a touch of vanilla… 

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fermented berries horizontal (1 of 1)

Fermented Mixed Berries

This past weekend, I splurged and bought a few packs of berries (a special treat indeed, considering the snow still falls in the mountains) because I was so inspired by a new recipe: fermented berries.  We tend to rely on our fermented vegetables like sour pickles and hot pink jalapeno garlic kraut, as well as tonics… 

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Homemade Sauerkraut

Homemade Sauerkraut Recipe

Homemade sauerkraut, in all its funky humility, is a favorite food in our home – particularly in wintertime when fresh, local produce is a rare treat and we rely on what we’ve put by over the summer and autumn months.  For us, this means lots of fermented foods and sauerkraut in particular. We grow cabbage… 

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Fermented Hot Chile Sauce

A Recipe: Fermented Hot Chili Sauce

Fermented hot chili sauce – explosive with heat and teeming with food enzymes, beneficial bacteria, vitamin C and carotene.  Traditionally, all hot chili sauces were prepared through fermentation – and many of the world’s most renowned and well-loved sauces are still prepared through this time-honored technique of combining hot chilies with salt and allowing it… 

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mangoes (1 of 1)

Cultured Coconut Mango Popsicles

  When the weather warms from spring into summer, I abandon my warm pumpkin and chai-spiced custards in favor of cool and hydrating treats, vanilla mint ice cream and orange creamsicles.  The combination of mango and cultured coconut milk make for one of my favorite frozen treats this time of year – slightly tart,  faintly sweet, with a punch… 

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How to Host a Fermentation Party

How to Host a Kraut Party

Have you ever been to or hosted a sauerkraut party?  Each autumn, I gather friends and boxes and boxes of cabbages in my kitchen, and we slice, salt and pack our way through heads of cabbage to put up the year’s sauerkraut, sharing the labor among us with laughter, smiles and plenty of wine.  … 

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Kombucha Kamp SCOBY and Tea

A Recipe for the Holidays: Cinnamon Spice Kombucha

It’s this time of year, the cold days of late fall and early winter that I crave sweet spices: cinnamon, ginger, cloves.  I flavor my cookies with them.  I season my wine with them, and even my vinaigrettes for salad.  And one of my favorite ways to use these sweet spices so beloved in wintertime… 

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Fermented Green Tomatoes are SO easy to make, and a great alternative to vinegar pickles. Great way to use up green tomatoes when a frost is pending.

Fermented Green Tomatoes and Hot Peppers

This year was the first year we successfully grew tomatoes.  In the high mountains I call home, frost usually makes its last appearance in June and its first appearance in early September, leaving me only a short window in which to successfully tend a garden.   While we managed a few ripe Sungold tomatoes, when… 

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Pickled Pepperoncini

A Recipe for Peter Piper: Brine-pickled Peperoncini

When late August folds itself into September, peppers begin to arrive in our CSA box.  A beautiful assortment of both common and obscure peppers appear, and in abundance far greater than we can eat up in one week alone.  There’s the long and gnarled red Jimmy Nardello sweet pepper.  The screaming hot Thai bird chilies…. 

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water kefir grains

How to Brew Water Kefir (a quick tutorial)

Water kefir, a fermented beverage teeming with beneficial bacteria, is remarkably simple to prepare  and often more palatable than other probiotic tonics like kombucha and beet kvass.   Similar in flavor to a dry, slightly fizzy lemonade, water kefir is pleasant and even small children can enjoy it.   When my son was littler than… 

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