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 →
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 →
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 →
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 →
Hot, Salty & Sour: My Kimchi Recipe
April 4, 2012 | by | 93 Comments
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
August 2, 2011 | by | 81 Comments
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
July 19, 2011 | by | 12 Comments
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 Read More →
Brine-pickled Beets with Ginger and Orange
April 28, 2011 | by | 27 Comments
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 →
A Recipe: Ketchup for Real Food Lovers
February 18, 2011 | by | 46 Comments
Homemade ketchup – it sounds complicated as though you’d spend all day in the kitchen pounding your way through vats of tomatoes and slowly simmering them away in kettles on a Read More →
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