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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Jal

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.  Vibrant in both flavor and color, the sauerkraut also packs a bit of heat that mellows with time and brings a solid punch of pure salty-sour… 

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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 community garden – the altitude is too high and the climate too cold, but they arrive in paper bags with our CSA and in… 

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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 no other ingredients but salt and lemon, preserved lemons take on other unique and complex flavor profiles that can become even mint-like over time and after proper fermentation. While… 

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Beet Kvass

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 like other fermented foods whose characteristic sourness can offend tame palates.  In spite of – or perhaps because of – its briny… 

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kimchirecipe 3

Hot, Salty & Sour: My Kimchi Recipe

I love kimchi, and I make kimchi at home a few times a year, usually in the autumn when Napa cabbage, hefty daikon radishes, carrots, garlic and chili peppers can all be found at the market in abundance. I buy them by the case, taking advantage of discounted prices – cabbage for 75 cents a… 

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Roots, Berries, Bark & Flowers: An Old-fashioned Recipe for Root Beer

There’s an old-fashioned charm to homemade root beer with its odd array of roots and bark, flowers, leaves and berries.  It, like many other fermented beverages, once enjoyed position as a staple of American cookery.  Water, as you know, was not always potable and raw milk, small beers, cider, perry and other fermented beverages were… 

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The Garden Remedy that Survived the Bubonic Plague: Four Thieves Vinegar

Four Thieves Vinegar can cure the plague, at least, that’s what French folklore teaches us. And while I can’t comment on the veracity of this statement (and, no, it hasn’t been approved by the Food & Drug Administration), I will say that in every little garden whether it’s an expansive lot on a farmstead, a… 

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Brine-pickled Beets with Ginger and Orange

Fermented beets, dank and earthy and sour, number among my favorite ferments of vegetable.  While I will always love the fetid odor of a true sauerkraut, the clean and salty sharpness of Moroccan preserved lemons or the brackish must of a home-cured olive, it is fermented beets – lovingly spiced and brine-pickled – that makes… 

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