Something magical has been bubbling behind the scenes at Benicia Fermentory… and we’re finally ready to share it! We’re thrilled to announce the launch of our first-ever pre-recorded fermentation class — the Apple Cider Vinegar Workshop. This class was filmed live during the final class of our summer season, capturing all the laughter, learning, and […]
Discover the secret to crunchy, tangy, probiotic-packed pickles—made right in your own kitchen! This recipe calls for measuring in grams, which requires a kitchen scale. Don’t have one? This is the Escali Digital Food Scale that I use now. I love it!
Mead (honey wine), often referred to as the drink of the gods, is one of the oldest known alcoholic beverages, with a history dating back thousands of years. Its origins trace to ancient cultures across the globe, from Europe and Africa to Asia, where it was revered for its divine qualities and often associated with rituals, celebrations, and even immortality.
Tepache is a traditional Mexican fermented beverage made from pineapple rinds, water, and sugar. To make it at home, simply combine pineapple peels, turbinado sugar (or brown sugar) and water in a container, allowing it to ferment for 2-4 days.
Does it get easier than sauerkraut? All you need is cabbage, salt, water and time. Well, you’ll also need a fermentation crock or mason jar.
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.
