Fermented Food Adventures & Recipes
A “ginger bug” is a natural soda “starter” you can easily make at home. In other words, like other fermented foods, it contains healthy bacteria and wild yeasts which convert sugars into things like acids, CO2, and alcohol. In fact, alcohol in ginger bug sodas is negligible because of the […]
For my discussion of why I started experimenting with colorful kimchis (besides the obvious answer of “why not!?”), I invite you to check out my original color-kimchi post, jalapeno-cilantro-lime green kimchi, here. I debated for a long time about what to put in it. There are so many amazing orange […]
We all have those moments where an idea strikes us from out of the blue. Or out of the green, in this instance. At first my idea was simply: “Why is Kimchi always red? There’s so many different colors and flavors of pepper.” And then I thought about how kimchi […]
(Note: Unlike most other bone broth recipes out there, this is fully compliant with the Autoimmune Protocol and all forms of the Gastritis Diet. If you’re not on one of these diets, it’s still a delicious & easy recipe you will love and it will have no inflammatory ingredients whatsoever […]
Due to the increasing number of individuals on the AIP who are new to fermenting, this article serves as something of a broad intro. Scroll down to the recipe below if you just want to get to it! Although I’ve practiced my own spin on the Paleo Diet for a […]
When putting together this baechu (Napa cabbage) kimchi ferment/recipe, I remembered the boatloads of clementines we had in the fridge and it hit me – some fresh squeezed juice and orange zest would be a great add to kimchi. The sugars help feed the lactic acid-producing bacteria (LABs) present on […]
I planted a dozen cabbages this year and just harvested the rest of what there was, just as we hit December here in the Atlanta area. They’re delicious and crispy but on the small side, so I needed several for a half gallon kraut, as you see in the photo […]
Kkakdugi simply means “cubed.” When you look for recipes, they are inevitably cubed Korean radishes (perhaps allowing to substitute with daikon). However, I wanted to show how any root vegetable could be fermented in this way. Turnip kkakdugi is absolutely delicious. Here are some of my homegrown turnips. This batch […]
If you’ve ever heard about or made tepache, you probably know it is a traditional lightly fermented pineapple drink. It has a popular association with Mexico, but I’ve met Colombians and Brazilians who tell me they drink the same thing, or something similar. It’s a refreshing drink with a surprising […]
When I first learned about sauerruben, I knew I had to make it. For one thing, I love sauerkraut. I’ve always enjoyed turnips, whether baked, grilled, in soup, shredded raw in salad, etc. It is also an incredibly healthy vegetable. Sauerruben can be used in any of the ways you […]