A few times a year I make a bunch of good ol’ classic cole slaw, for a burger & dog barbecue, or with tacos, a pulled pork sandwich, that kind of thing. It’s always delicious; this is my own recipe from scratch and is exactly how I make it. Cole […]
Other Recipes
Ferments off the beaten path, non-fermented recipes, syrups, and more
How to Make Fermented Sriracha & Maple Syrup Paleo Breakfast Sausage
If you’re here on my site, on this page in particular, then it’s a given you love hot & spicy, you love sriracha, and you can’t wait to find even more things to put it on. In this case, we’re also talking what to put it in. Because this recipe […]
How to Make Kiwi Simple Syrup
Can this be my shortest post ever? You need to know what’s in it, how to make it, and some ideas of what it’s good for (besides maybe just spooning it into your mouth at 2 am). Here we go: It’s delicious drizzled on fruit salad, ice cream & frozen […]
How to Make Tomatillo Salsa Verde
This isn’t a ferment recipe per se, although you can absolutely ferment it sitting in a sealed container on the shelf for a day or two or more for some added effervescence and depth of flavor. If you choose the fermented route, I’d suggest adding an additional 1/2 to 1 […]
How to Make Kefir Cultured (Probiotic) Sour Cream, Butter & Buttermilk
Kefir milk – that is, milk cultured with “kefir grains” – is a yogurt-like food with many healthy probiotic strains of bacteria and yeast. For a more complete discussion of kefir grains, how to to obtain them and make milk kefir and other recipes, visit my post here. Something less […]
How to Make Your Own Probiotic-Rich Milk Kefir & Cheese
Introduction to Kefir Grains Let’s first clarify that milk kefir “grains” are not grains at all, though they do take on a soft, grain-like appearance and texture. It’s a bit like rice pudding in appearance and consistency. Kefir grains are probiotic colonies of yeast, lactic-acid producing bacteria, lipids, proteins, and […]
How to Make Kvass Pickled Eggs
I recently put up a post about making kvass – a drink with Russian & Eastern European origins – which wasn’t specifically a beet drink originally but beets were sometimes added. In case you hadn’t noticed, beets impart an incredible color to liquids and most anything they touch. Although I […]
How to Make Root Veggie Kvass
Kvass means different things to different people. In most Eastern European and Slavic nations, it is regarded as a low alcohol, fermented drink made from Rye Bread. It is sort of like a rye beer. Beet kvass, a popular, probiotic and nutrient-rich lacto-fermented drink, may have started to be dubbed […]
How to Make Honey-Fermented Charoset
If you’ve never heard of charoset, you can think of it as a kind of biblical-era ambrosia. It is one of several symbolic foods eaten by Jews during the holiday of Passover. Charoset can be understood to mean “mortar,” derived from the Hebrew word cheres which is clay, as its […]
How to Make AIP / Paleo Cauliflower-Plantain Tortillas
I’ve mentioned before that I have been an adherent of my own spin on Paleo for a few years, and besides the weight loss and increased muscle tone I observed came with this significant change in my diet, I also clearly had improved digestion. Although I am not on the […]