Ferments off the beaten path, non-fermented recipes, syrups, and more
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 […]
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 […]
Passover is just around the corner. Well, six weeks might not be just around the corner to some, but in the fermenting world that’s no time. For maror, horseradish, I recommend at least several weeks to a month ferment time, and starting now like I’ve done is all the better. […]
This recipe can be used to make lox – salt cured salmon, also known as gravlax – with notes of sweet and sour citrus. The finished product will be a luxury food of significantly higher caliber than anything you can find prepackaged or even in most delis, and at a […]
Note: This is an AIP (autoimmune protocol) recipe but even if you’re not doing the AIP and are simply interested in enhancing your gut health and natural probiotic intake, you’ve come to the right place. A separate, traditional vinegar-based fire cider will also be posted in the near future. You […]
