GROW | FERMENT | THRIVE
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. […]
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.
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.