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…
When people think of probiotic drink recipes or healthy drink recipes, they often think about kombucha, jun, kefir or natural ginger ale. While these may have their health benefits, none are quite as strong in my opinion as this Immune … continue…
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…
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…
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…
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…
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 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…
