What is lacto-fermentation? Lacto-fermentation can also just be called “fermentation.” For example, we say certain foods like sauerkraut, kimchi, and sour pickles are “fermented.” The term lacto-fermentation is simply a way of specifying the type of fermentation we are talking about, because there are various types and classifications of fermentation. […]
Recent Posts
Mustard Greens Kimchi
I love growing mustard greens, both because they are so easy to grow and because I love the flavor, whether raw or cooked, including in soups and even turned into chips in my food dehydrator after coating them in sesame oil, brown sugar and my fermented sriracha. I may have […]
Video: All About “Burping” Your Jar
Here’s a short video I did on Youtube about burping. And this here is a link to my ever-growing recommended equipment page.
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 […]
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 […]
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 […]
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 […]
Fermented Horseradish (and traditional vinegared option)
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. […]
Does Sriracha Have to Be Red? (Recipes)
Does sriracha sauce have to be red? I think you have the answer in the title. But if you want to make a red fermented sriracha, and/or get lots of advice on making a sauce safe for shipping or sharing (i.e. making it non-explosive), click here and read through that […]
Yellow Kkakdugi (Radish-Cube Kimchi with Star-Fruit & Pineapple)
Not to toot my own horn, but I don’t think I’ve ever seen kkakdugi that wasn’t red or white (meaning no red pepper powder added). So, welcome to the revolution! This is the third (but believe it or not, not my final) installment of my color-kimchi series. Here are the […]