Fermentation Tools – simple kitchen tools I use daily
Here is a list of tools I use in my fermentation-lab (i.e. kitchen) absolutely everyday! Some of these tools I …
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Alexis
Fermented Asparagus
Have you ever heard of white asparagus? Perhaps traveled to Germany in the late spring/ early summer? If so, you …
How, What, Why Kombucha?!
First off, what is kombucha and why am I hearing this word so often? Kombu… that’s some kind of sea-weed …
Try Dry Fermenting – Carrots!
Try a Dry Ferment – and dont forget to SHAKE SHAKE SHAKE! Vegetables such as carrots, beets, parsnips and kohlrabi …
Pink-Chi
Maybe you have already tried kimchi, love the flavour combinations, and are ready to try something new. Pinkchi is a …
Lacto-Fermented Smoked Brussel Sprouts
Brussel sprouts and pepper corns with chilli and smoked saltBrussel Sprouts are like mini-cabbages with their many leafy-layers and good …
Sour Dough Pitas
I finally took the plunge at making, to me, one of the most daunting ferments… SOUR DOUGH BREAD. Out of …
Milk Kefir – What & How to
Milk kefir is a cultured dairy originally from the Caucuses – the region where Europe meets Asia. There it …
The Original Ginger Beer
Ginger beer is a Caribbean style spicy-soft drink prepared using a ginger starter of grated ginger, water, sugar and wild …
Probiotic Mustard & Mayo
Before refrigeration and industrial food processing, most condiments were fermented. Ketchup, mustard, fish sauce and hot sauce are examples of traditional condiments …