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.
It has been said that wine is nothing more than grapes that have been left to rest. Perhaps that was true thousands of years ago when wine was first discovered. But, nowadays we have a better understanding of the science taking place during this ancient process of fermentation (yeast, bacterial […]
Quick pickled carrots are easy to make and take about two days until they are ready to eat. I like using these tangy carrots in salads, on tacos or just as a side on a charcuterie board. Pairs well with fermented mustard.
Sima, also known as Finnish spring mead, is a lightly fermented lemonade typically enjoyed during May Day celebrations. Try this refreshing beverage and tell us how you liked it!
Milk kefir is a fermented probiotic drink that is well known for its healthful properties. Milk kefir is made by fermenting milk with “milk kefir grains.” Now, despite the grain or porridge-like texture and appearance of milk kefir grains, they are not actually grains at all, but rather “symbiotic colonies […]
You’re going to love this. But, what is a shrub, exactly? Also known as ‘drinking vinegar’, a shrub is a concentrated liquid made of herbs, vinegar and sometimes fruit that is fermented for a short period. Shrubs can be taken in small amounts on their own as a shot or […]
Ok, so. This actually isn’t kimchi or sauerkraut. This recipe is kind of like if kimchi and sauerkraut had a baby. It’s flavorful and fun, and so-not intimidating for fermented food newbies. But, remember! There is more to fermentation that just kimchi and sauerkraut. Check out ALL of our fermented […]
This recipe takes a few weeks, but it is totally worth it! Make your tangerine harvest last longer by turning your excess fruit into tangerine vinegar that will last you for months.
Preserved lemons have been a long-standing staple condiment in North African and South Asian cuisines, and over the past few years have slowly been gaining popularity as an ingredient in the United States. These mouth watering lemons pack a ton of flavor and can truly transform an ordinary chicken dinner into […]
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.
