If you think you know Brussels sprouts, prepare to meet them in a completely new way. Most of us grew up with a big “ewwwww!” when it came to brussel sprouts. Usually they were boiled to death and could only … 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…
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…
