A spicy and relatively short ferment, kimchi offers an unlimited canvas on which to paint different flavors. Use any crunchy fresh vegetable. Or tweak the paste by varying the amount of ginger, garlic, fish sauce, and red peppers (or by … Read more
Monthly Archives: January 2012
Connecting our Guts
I recently had the pleasure of co-hosting the first meeting of the Sonoma County Fermenters Club. There were folks from all fermenting skill levels, and we were gifted with the use of a wonderful space– the tasting room at Old … Read more
♫ Podcastin’ USA ♫
I recently had the pleasure of chatting about fermentation with Sam Coffman of The Human Path. I love the work he is doing promoting self-sufficiency and teaching survival skills, and fermenting foods can play a part in the self-sufficient lifestyle. … Read more
Yogurt
Culturing dairy products adds enzymes and provides probiotic benefits. This is an especially helpful process when using pasteurized milk, where the original enzymes and living biota have been cooked out. Use raw or pasteurized (but not ultra-pasteurized) cow or goat’s … Read more