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…
Along with cabbage, radishes are my favorite fermentable food. They are so porous that they readily absorb the flavors of the fermentation process and whatever spices you might add, yet they still maintain a somewhat crisp texture. While I commonly … continue…
This Ginger Beet Sauerkraut recipe is a nice variation for your traditional sauerkraut. I love using beets in my ferments. Not only do they add such a lovely color, but they also impart strong beneficial health properties including cardiovascular and liver … continue…
People often ask me how to make kombucha. This kombucha recipe is one of the easiest fermentations you can make. The ingredients cost very little (tea, sugar and water) and the preparation is remarkably simple. The only minor complicating factor … continue…
I just finished an experiment in fermenting brussel sprouts. I am one of those people who sometimes loves and sometimes is not quite so fond of brussel sprouts. Sometimes they can just be a little tough. So it occurred to … continue…
