This recipe is a basic sauerkraut fermentation recipe with tomatillos added for a slight Mexican flair. For those of you not really familiar with tomatillos, they are in the nightshade family and grow in a husk that can look somewhat … continue…
I love the local summer/fall farmer’s market season as there are so many delicious organic foods to pick up and play with in my fermentation kitchen. I recently spied a gaggle of beautiful jalapenos and with my father who loves … continue…
For many fermentation recipes, especially those using grains and vegetables, salt is a critical ingredient. Salt, when used in the right proportions, creates an environment within which we are able to better control the growth of microorganisms and have a … continue…
Sometimes necessity is actually the mother of invention, or at least the impetus for new recipes. I was out of rice and had a hankering for some dosa so I mixed up a batch using red quinoa (prounounced kēn-ˌwä or … continue…
For the first time in my fermenting life, I stepped outside of my own bubbling kitchen laboratory and into a wider community of fermenters as I attended the Farm to Fermentation festival in Santa Rosa, CA this past weekend. I … continue…
Prodded by two amazing women who are committed to eating 100% local foods for a year, I decided to start experimenting along those lines. They were hosting a locavore (love that word) potluck and I needed to come up with something … continue…
I just swung by a large Korean market on a trip to Oakland, CA to pick up some Korean red pepper as is commonly used in kimchi. I had started out my kimchi adventures using diced dried red peppers and … continue…
Always wanting to try something new in fermentation land, I picked up some lovely organic cauliflower and some napa cabbage to see what might happen. Since I personally have an association between cauliflower and Indian food (Aloo Gobi yum!), I … continue…
I stop in to my local co-op from time to time just to see what interesting things they may have to do a little fermentation experimentation with. About 5 weeks ago, I discovered what they call “Firecracker Peppers,” beautiful little … continue…
I’ve finally started to develop a taste for mustard although it’s taken me some decades to get there. The nasty neon yellow Plochman’s mustard of my childhood didn’t work well on my palate, especially after a disagreeably formative experience with … continue…
