If you ever want to clear your sinuses, eat a teaspoon of this stuff! My mom loved horseradish and would dip in an occasional spoon, eat it straight and roll her eyes back in pleasure. Normally horseradish is not fermented, … continue…
I have always loved spicy Indian-style pickle dishes, especially lime pickle. There’s something about the sour tart lime combined with hot spices that my own palate finds very infatuating. Since I’ve been fermenting actively over the past many years, I … continue…
This red cabbage sauerkraut recipe has become the most popular recipe on this site and for good reason. It has become my staple, my “go-to” kraut. It’s a very simple ferment to make and never fails to transform into a … continue…
This fermented jalapeño recipe is very easy to make, and just goes to show you that the basic principals of fermentation can apply to all sorts of foods. To make this, you simply make a brine, put the ingredients in … continue…
This is one of my absolute favorite sauerkrauts to make and most importantly eat. It follows the fermentation process of a regular sauerkraut, but adds lots of Indian-style spices to make a robust flavor. I named this recipe somewhat playfully … continue…
Dosa is one of my culinary staples. For those of you who aren’t familiar with it, it’s a south Indian savory crepe/pancake made with a batter that is fermented. When I was traveling in India a few years ago, I … continue…
Along with cabbage, radishes are my favorite fermentable food. They are so porous that they readily absorb the flavors of the fermentation process and whatever spices you might add, yet they still maintain a somewhat crisp texture. While I commonly … continue…
This Ginger Beet Sauerkraut recipe is a nice variation for your traditional sauerkraut. I love using beets in my ferments. Not only do they add such a lovely color, but they also impart strong beneficial health properties including cardiovascular and liver … continue…
Sauerkraut is one of the easiest fermentation recipes to make. The critical factor in fermenting successfully is making sure that you have an anaerobic environment (meaning sufficient liquid to cover the cabbage) for the fermentation to take place in. Without … continue…
People often ask me how to make kombucha. This kombucha recipe is one of the easiest fermentations you can make. The ingredients cost very little (tea, sugar and water) and the preparation is remarkably simple. The only minor complicating factor … continue…
