Fermented Curtido is a traditional central american dish which is very simple to make, has a short fermentation period (3 days although you could easily go longer) and is very delicious. I first came across curtido (sometimes called cortido) in … continue…
Nothing beats a good fermented salsa! Adding a short fermentation process to your salsa adds a zing to your recipe that brings your normal salsa up to a whole new level. This fermented salsa recipe is one you’ll definitely love. … continue…
Japanese cuisine often has a wonderful knack for combining delicious food with a beautiful presentation. This Japanese-style fermentation recipe utilizing spiralized radishes is the perfect tasty adornment for your Japanese-inspired meals. For this recipe, I utilized some beautiful purple daikon … continue…
Brussel sprouts continue to be one of my favorite vegetables to ferment and this fermented Brussel sprouts recipe reminds me why. Tangy and tasty, but with some savory flavors with the included fresh herbs of Rosemary, Thyme and Oregano. I … continue…
While sauerkraut has inherent immune boosting qualities, there are times when we want to supercharge our sauerkraut. This Immune Boosting Sauerkraut recipe takes the best of probiotics that sauerkraut has to offer and takes it up a notch by adding … continue…
Fermenting sauerkraut with chipotle is a very satisfying endeavor. This smoky chipotle sauerkraut recipe is the final culmination of a series of evolving experiments, during which I effectively zeroed in on what I consider o be the perfect spice balance. … continue…
Sometimes, just a simple tweak to the spices you add to your sauerkraut can expand and enhance the flavor in a way that can make a profound difference. There are many different ways to spice up your sauerkraut and this … continue…
I love fermented daikon! There…., I said it! It never seems to fail me when I either include it in another ferment or ferment it on its own. And it’s not just that I love fermented daikon radish, I get the … continue…
When I was a kid growing up in Chicago, my mother would occasionally take my brother and I to a restaurant called The Pickle Barrel where every table had sour pickles and popcorn. I’m thinking the tables were made from … continue…
The sea can be very generous in terms of providing food sources, none healthier than seaweed. Making this Seaweed Sauerkraut recipe ( I like to call it Sea Kraut) is a wonderful alternative to standard sauerkraut. There are many kinds … continue…
