Yes, you can ferment mustard. I’m not sure why it isn’t more of a thing. In the same way that Dr. Andrew Weil called vinegar pickles “dead pickles,” (fermented pickles being living pickles, of course), we can say that the normal store-brand mustard is “dead.” Tasty, sure. But from a […]
Are you ready for pickles with no skin and no seeds? You can even do this to the big salad cucumbers you normally would never use for pickles, and come away with something amazing! I love this recipe for a lot of reasons. One is that, although it is not […]
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 […]
It’s interesting that the big-name brands of sauerkraut you find in mainstream supermarkets are never purple. These brands aren’t normally fermented, but rather are vinegar brined. Even when they are fermented (or at least saltwater brined), they’re later pasteurized and consequently lose all their healthy probiotic activity and become mushy […]
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 […]
