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?
Everything you ever wanted to know about koji rice! What is koji, you ask? Koji is a mold. The next obvious question: Why make your rice moldy on purpose? Because koji is the first step in making sake, soy sauce, and miso—all kinds of deliciousness.
Making ginger beer at home is fun and easy, but can also be mystifying. If you're trying your hand at the project for the first time, you've probably got questions. I address them in this post.
This is how I made my own alcoholic brew from foraged wild blackberries. I use the term "cider" loosely here, since there is no actual apple juice involved. It has great flavor and carbonation, and was a fun and easy home projec
This is how I made a really tasty wild nettles beer with foraged stinging nettles and a wild culture. It was pretty simple, and came out like a nice IPA!
A scientific and historical look at this sweet, bubbly, mildly alcoholic beverage and the microbial culture from which it is produced, with a recipe for making tibi from fruit syrup.
This cocktail is made from lacto-fermented carrot juice, so you detox while you retox! Tons of good, probiotics live in this juice and it's simple to make. A great alternative to the bloody mary.
Making water kefir is great for people who enjoy carbonated beverages but would rather have probiotics than artificial flavor and color. These grains are different from milk kefir grains, but they also make an excellent drink. And it's vegan!
Making kombucha at home is simple and much more cost-effective than buying it. These step-by-step instructions will help you get started with your first batch.
