In warm weather, fresh chile peppers ferment quite quickly and easily. This 3-day hot relish recipe is made from three kinds of peppers: Antohi (a mild pepper with about 1000 on the Scoville scale) Hungarian hot wax (medium spice, ~5000 Scoville) Jalapeño … Read more
I admit that I had been reluctant to get into the world of fermented meats. After all, animals are more complex, what with their locomotion, protein-based muscles and specialized organs. Not like those simple cellulose and carbohydrate plants. And more … Read more
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
Delicious and wholesome, fermented ketchup provides another way to take in probiotics, while at the same time eliminating another High-Fructose Corn Syrup-laden food from your diet. Bonus points if you make your own paste from fresh tomatoes. If you just … Read more
Chutneys are a fast ferment, usually made from fruit, but with spices that give it more of a savory taste. The intense, concentrated flavor goes great with meat, fish, or veggie dishes, or even mixed into yogurt. Chutneys and any … Read more
Recipe: Sauerkraut Summary: After seeing how simple and delicious homemade sauerkraut is, you’ll never buy supermarket kraut again!