If you have kombucha that goes “too far” and becomes too sour to drink, you don’t have to throw it away! I keep some in a jar in the fridge and substitute it for vinegar for culinary uses*. And with … Read more
Category Archives: Recipes
Don’t Lose ya Tempeh!
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It Takes a Viili
Viili (spelled with two i’s) is cultured milk– a Finnish version of yogurt. Some drink it, but it is more commonly eaten like yogurt, with jams, mueslix or bread mixed in. It’s milder tasting and stringier than yogurt, but still contains loads … Read more
Making Miso (A Recipe in Pictures)
Miso is a bean paste made by mixing beans (soybeans traditionally), salt, and a grain (usually rice) which has been inoculated with the mold spore Aspergillus Oryzae. It is a long ferment, measured in YEARS. A summertime is considered a … Read more
Traditional Kimchi
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
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
Kimchi (made with fresh peppers)
A spicy and relatively short ferment, kimchi offers a unlimited canvas on which to paint different flavor variations. Many kimchi recipes use pepper powders/mixes to slather every last morsel of the veggies. This recipe uses only fresh peppers with some … Read more
Easy Sourdough Bread
When a starter is consistently doubling in size within six hours of each feeding, it is healthy and has a well-established culture. When a sourdough starter is active at ambient (room) temperature, it is ready to be incorporated into a … Read more
Soured Dough, Part I: Let’s Get Startered!
In this multi-part series, we explore one of the most fundamental (and fun) ferments– sourdough. Carbohydrate-hungry microbes in the air are drawn to this simply slurry of flour and water. Each microclimate (from which wild sourdoughs are made) is said … Read more
Vinegar and DIY crock!
I came across a vinegar mother recently (and named her Daphne). I also learned that vinegar is best made in a dark environment. Having only clear glass gallon jars at my disposal, I took matters into my own hands…