Good ole sauerkraut. This cabbage-based ferment has been around for thousands of years. For a basic sauerkraut, all you need is cabbage, water, salt and time (about 28 days to be exact). Once you’ve mastered that, you can add all kinds of spices and additions to make a truly unique […]
Say what? Fermented chocolate? Actually, the truth is, just about all chocolate is fermented. Who knew? Chocolate is made by fermenting and roasting the seeds from cacao pods, which are grown on the cacao tree (also called Theobroma Cacao). The cacao tree is grown in tropical climates across the globe. […]
This is a unique type of ferment that uses just three ingredients: raw honey, garlic and apple cider vinegar. Some recipes omit the apple cider vinegar, but I’ve included it because it helps lower the pH levels to a safe range, plus it adds beneficial probiotics that are good for […]
First of all. What the heck is a hydromel? A hydromel is a slightly fermented honey-based beverage that is refreshing and easy to make. “Hydromel” is actually two Latin words combined to mean water (hydro) and honey (mel). Hyrdomels are cousins of traditional mead (honey wine), but contain less alcohol (8% […]
It may sound strange, but salt-cured egg yolks might just be your new favorite condiment. Bright in color and deep in umami flavor, this curious delicacy brings a creamy and unique richness to any dish. Zest over salads, soups and pastas, or simply over buttered toast. You can’t go wrong. […]
These are so addicting! And they are absolutely my favorite way to eat onions. These fermented quick pickled onions are tangy, sweet and spicy and bring a burst of flavor to just about any Mexican dish. Add it to your tacos, quesadillas, nachos, enchiladas and so much more!
I thought I loved salsa. But, then I ate fermented salsa and my world ignited. This easy ferment is great for beginners and anyone who just isn’t so sure about this whole “fermented foods” movement. Fermented salsa is wonderfully tangy and slightly effervescent on the tongue. Once you try it, you’ll always want to have a jar of this in the refrigerator.
This recipe takes a few weeks, but it is totally worth it! Make your persimmon harvest last longer by turning your excess fruit into persimmon vinegar that will last you for months.
So you’ve made a bunch of fermented foods now, but don’t know how to eat them? Throw them in a sandwich! It’s delicious, and your gut will thank you. This particular recipe utilizes four different fermented foods including 1) fermented mustard 2) fermented quick pickled red onions 3) fermented quick […]
Ok, so you’re ready to upgrade your kombucha game? Ready to never pay store prices for kombucha again? You’ve come to the right place. Below is a basic recipe for brewing continuous kombucha at home. As far as equipment goes, I recommend this 2 gallon Glass Continuous Kombucha Container with […]
Hi, I’m Kelsey. Welcome to my wild and crazy fermented life! After my love affair with fermented foods and beverages began, I traveled to 35+ countries to learn everything I could about ancient fermentation practices and techniques. I'm here to share some of my favorite fermentation recipes with you.
