GROW | FERMENT | THRIVE
Pickled red onions, kimchi, sauerkraut, preserved lemons, fermented carrots, cherry tomatoes, mustards and more!
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!
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.
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 […]
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!
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.