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 … [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...]

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 … [Read more...]

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 … [Read more...]

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 … [Read more...]

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 … [Read more...]

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 … [Read more...]