Notes to newcomers to fermentation: If you want to get right to the recipe now, you can skip past this background discussion. A friend of my family once commented on how delicious my fermented classic garlic dill pickles looked. So I offered to make him a batch, but to my […]
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 […]
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 […]
In case you didn’t know, I already have a “ginger-bug” mojito mixer recipe on this site. The original idea was to combine the wort (the sweetened liquid) with a ginger bug starter culture to produce a lime-mint soda which could also double as a mojito mixer. It’s really delicious on […]
Dill was prized all over the ancient Near East and Mediterranean regions for its medicinal uses and positive impact on health. It also symbolized good luck. Dill is one of those herbs that just seems to work so well in all kinds of fermented and cured foods, from pickles, to […]
