Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Even though I don't like raw onions, these fermented onions impress me more the more I use them. Chop them up and throw in a salad, spread, or sandwich for more probiotic goodness.
Baek, meaning white, is a type of kimchi that is older than the red spicy version. Easy to ferment, baek kimchi is a great source of probiotics and perfect for children or those who don't like spice.
In a nutshell, fermented foods tend to be very good for the gut. It’s written that Tiberius, of Roman fame, always carried a barrel of sauerkraut with him on long voyages to protect himself from intestinal infections.
Daikon kimchi is delicious - sour, spicy & crunchy with that twang of umami that sets my mouth a watering. The key to awesome kimchi is using the right chilies & a bit of sugar.
A sweet, fermented twist on the flavors of Harissa, but much easier as everything is in one step. Jimmy Nardello peppers are the star, but any sweet peppers mixed with some hot will work great.
An easy DIY hot sauce made from fermented peppers that rivals the stuff on the grocery store shelf.
This is a quick and easy probiotic soda that is perfect for warding of colds. You can make it with fresh elderberries, or use dried.
A perfect way to savor the sweet heat of summer, during the cold winter months. Included is a perfect easy way to keep ferments and preserved herbs under the liquid!
A lactic-acid fermented hot sauce using just chiles, salt, and time.
One of the easiest ferments to make successfully at home.