This Cracked Pepper Leek Sauerkraut remains one of my favorite sauerkraut variations. It is a recipe inspired by the excellent book on fermentation, “Fermented Vegetables,” by Kristin and Christopher Shockey. Earlier this year I made their recipe for CauliKraut. They have a … continue…
This is a really good one. You’re just going to have to trust me here. I hadn’t fermented much with fennel prior to this, but with it showing up readily for wild harvesting or at my local market, I thought I’d … continue…
Lately I’ve been enjoying an excellent book on fermentation called “Fermented Vegetables” by Kristin and Christopher Shockey. Aside from providing helpful information on the fundamentals of fermentation, I love how the book is laid out alphabetically from A-Z, Arugula to Zucchini, … continue…
“Oooh, this one’s gooooooood,” I caught myself saying out loud when I first tasted this tangy, spicy delight. While in some ways it is a traditional kimchi, the first thing that sets it apart is the use of red cabbage (or … continue…
I’ve tried a few times to use squash in a fermentation and this one finally seems to get a really nice balance of flavor. I got the inspiration from making a squash soup one wintry night and found that cardamom … continue…
I love this one. Again, it shows the versatility of the fermentation process. I was planning some travels over the winter holidays so I needed to clear out my refrigerator. I had a bunch of different root vegetables so I … continue…
One of my favorite ways to make a salad is to combine kale with something fermented. This particular version is my favorite and is about as healthy AND delicious a salad as you can make. But it’s not just beautiful, … continue…
Fermented curtido remains one of my favorite ferments. I love it’s flavor, versatility and ease of preparation. While I’ve posted a curtido recipe here before, I wanted to share another way of preparing it, more like a slaw, which lends … continue…
A friend of mine has a local fermented foods business and we often share ideas and techniques with one another. She recently shared her recipe for cucumber kimchi with me and this one is delicious. I tweaked her recipe a … continue…
I love fermenting daikon radish and other radishes because they tend to acquire a very nice sourness while retaining enough of their toothy crunch to satisfy our sensate (much better than “sin sick”) souls. I’m also a fan of adding … continue…
