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 […]
“Are you going to Scarborough Fair?” That ballad’s beautiful refrain “Parsley, sage, rosemary, and thyme” is often playing in my head when I’m out in my herb garden this time of year. (I probably watched the Graduate too many times in high school.) And so I’ve had this thought for […]
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 know, “world’s greatest” is a pretty bold claim, but I think you’re going to agree. What’s more, these will be ready in just 24 hours! (Note though that waiting several days to a week will allow for more flavor penetration.) Yes, they’re vinegar pickles, not fermented, but this is […]
My mom had bought me some Trader Joe’s “Everything But the Bagel Sesame Seasoning” because she knows how much I love “everything” bagels, which I’m assuming you know but in case you don’t is like a magical all-in-one bagel usually with the toppings poppy, sesame, coarse salt, dehydrated onion, and […]
