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Celery Radish Pickles
It’s been a long, long while since I’ve done a veg ferment here, but whether or not the calendar agrees, spring has sprung and I’m in the mood to pickle spring things. Furthermore, I’ve been...
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5 Colorful, Spring Recipes For a Festive Easter Table
A few pretty plates of pickles on a holiday table can be a great way to initiate family members into the cult of fermentation love. I recommend setting out a small but colorful array and I really...
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Marinated Kefir Cheese
Serve them in a bowl or on toothpicks with olives or tomatoes While my lifestyle for the past year + (work, work, work) has not allowed for it much, I LOVE entertaining. Having friends over for quiet...
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Video: Eco Philly on Phickle’s Eco-Ferments
I was recently interviewed by a young and talented videographer, Frances Dumlao, about the potential eco-friendliness of fermented foods. I’ve written about how to conserve through fermentation a few...
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Sauerruben and Seasonality
Have you noticed all the recipes for rhubarb, peas and other spring things popping up? Yeah, me too. I have to admit that it kind of gets on my nerves. I totally get the pressure to make seasonally...
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Dukkah Kraut
If you aren’t familiar with Dukkah, you’re in for two kinds of treat today. Dukkah is an Egyptian spice blend that I put on just about everything. It’s pretty hard to go wrong with toasted nuts and...
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Kombucha Continuous Brew Containers
I love my boochy-booch vessel. A few years ago, I switched my kombucha-making operation from a single batch brew to a continuous brew system. Single batch was fine, absolutely nothing wrong with it!...
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Fantasy Camp at the Foundation for Fermentation Fervor
Accurately named. Impossible not to have your fermentation fervor stoked when you stay here. In case you missed it, I spent a week in April camping with a small group of fermentation-obsessed folks at...
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Grain and Bread Ferments with Sandorkraut
It’s pretty hard to know where to start when talking about the specifics of Fermentation Fantasy Camp, so I’m going to break it down, very generally, by subject and share recipes for some of the things...
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Cauldron Ferments Giveaway!
Cauldron Ferments is Kickstarting a brand new Fermentation Company To me, community is one of the most important aspects of fermentation. There are communities of microbes involved in every ferment,...
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Gluten-Free Sourdough Buckwheat Bread Recipe
Finished loaf. Crispy out layer, cake-y interior. Loads of savory panache. Yup, this whole buckwheat bread is gluten-free. Better yet, it has only three ingredients, and you can get two of them at the...
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Keep Your Cultures Happy at Home, Even When You’re Not There
Sourdough starter keeps well in the fridge for a really, really long time. I’m headed off to Alaska for what I’m predicting will be a wonderful vacation. My beloved parents will be married 45 years...
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Celtuce
Plowshare Farms Farmer’s Stand at High Street on Market The first thing I do when I get to the farmers’ market is scan the stalls for unfamiliar vegetables. Some are similar enough to vegetables I know...
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Doogh: Sparkling, Refreshing Drinking Yogurt
It’s easy to adjust the texture of this drinking yogurt. Just use more fermenting liquid for a thinner consistency. This recipe is part of a series of posts generated from the Sandor Katz Fermentation...
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What to Ferment with Leftover Fermenting Liquid
If you make the doogh recipe I posted earlier this week, you may have some leftover bulgur liquid (depending on what kind of yogurt you use to make your fizzy, minty, dairy drink). If you do, don’t...
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Soak Those Oats: Fermented Oatmeal is Better Than Your Oatmeal
One of my very favorite takeaways from Sandor Katz’ fermentation residency was his countertop bowl of fermenting grains. The way he does it, it’s a big ol’ bowl, where any bits of leftover grain from...
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Probiotic Plum Shiso Soda
Come on! Is there anything better than hot pink, probiotic fizz? I was not planning on sharing this recipe but the richness of the fizzified shiso and the color of this beaut swayed me to share. This...
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Soaked Oats for Crepe Lovers
Remember those good ol’ fermented oats we made a while back? Well, here’s another way to eat them! I like to get protein in the morning (normally I don’t eat any grains at all in the am, but hey, the...
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Ferme-ditation Friday: Introducing a New Series of Fermentation-inspired...
Fermeditation Friday is a new, occasional series in which I share my fermenty ponderings. The first true installment will be next Friday. All they need is a touch of salt. When I was a kid, my...
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Fermented Peach Sauce Recipe
I love my compost bucket (thanks, Bennett), but I always try to think of ways to keep things out of it. Compost isn’t exactly food waste, but I believe in finding a way to use something before finding...
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