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 →
How to Make Kombucha (Continuous Brew)
January 18, 2013 | by | 87 Comments
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 →
Flu Prevention and Cultured Veggies
January 4, 2013 | by | 90 Comments
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 →
Hot Pink Jalapeno Garlic Kraut
December 6, 2012 | by | 16 Comments
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 →
How to Make Real Cream Cheese
November 8, 2012 | by | 48 Comments
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
July 27, 2012 | by | 11 Comments
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 →
Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen
June 18, 2012 | by | 27 Comments
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 →
Reader Questions & Answers on Kombucha
May 25, 2012 | by | 26 Comments
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 →
Moroccan Preserved Lemons
May 15, 2012 | by | 114 Comments
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 →
A Recipe for Beet Kvass: A Deeply Cleansing Tonic
April 19, 2012 | by | 52 Comments
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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