Let’s face it, sriracha doesn’t have fruit in it. It is traditionally hot peppers, garlic, water (or vinegar for popular unfermented versions), salt, and sugar. It’s a fresh (uncooked) hot sauce from Thailand, and whether or not it was originally fermented (purposely or incidentally given the tropical climes) is a […]
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 […]
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 […]
Making a delicious, healthy, probiotic-rich sauerkraut is within your reach. Don’t go for the vinegar preserved so-called kraut on store shelves, and you can skip the pricey fermented kraut at natural food stores. This is something you can make inexpensively (even organic cabbage is usually around $1.49/lb.), and with a […]
This is a recipe for classic kosher garlic dill pickles. A “kosher dill” doesn’t necessarily refer to kosher in the sense of Jewish dietary restrictions but rather that it is in the style of the early 20th century New York Jewish pickle makers… with kosher salt and a generous […]
