Tag Archives: Fermentation

Blueberry Chutney with Basil & Lime

Now you can wrap your lips around a sweet-tart fruity breakfast cup of fermented fruit [...]

Persian Sour Cucumbers (Torshi-ye Khiar Shor)

While traveling in Seattle, I had lunch in a soup-and-sandwich shop owned by a Persian [...]

Okinawan Kimchi

Okinawans are renowned for good health and longevity. I created a fusion between Okinawa and [...]

Fruta de Pico de Gallo (Spicy Fruit Salad)

A pickle that really surprises! This Fruta de Pico de Gallo (Spicy Fruit Salad) or [...]

Euro-Kimchi, East Meets West

Euro-Kimchi is a unique twist on traditional sauerkraut by borrowing ingredients and flavors from our friends [...]

Ludwig van Sauerkraut

The Old World Dutch were among the earliest to bring back spices from Asia. You [...]

Ludwig Van Beets

The Old World Dutch were among the earliest to bring back spices from Asia. You [...]

Fermented Lone Star Salsa

A two-quart batch of our Fermented Lone Star Salsa starter will make ten or more [...]

A Maize ‘n’ Salsa

Let’s grab some fresh produce: a few ears of corn, some chiles, and fix us [...]

Antipasto Primavera

We’ll keep things fresh and verdant by fermenting: snow peas, sugar snap peas, asparagus, and [...]

The Mighty Sauerkraut

Behold, The Mighty Sauerkraut!  Try making this traditional sauerkraut made in a salt water brine.  [...]

Dill Asparagus

Most people don’t realize asparagus can be fermented in raw form, yet it tastes “cooked” [...]

Broccoli and Bean Sprouts in Green Tea Brine

Certain foods have been shown to have anticancer activity. This is expertly explained in the [...]

Asparagus a Cru’

A lovely French accent of shallots and tarragon. Asparagus a Cru’ is delicious served as a cold [...]

Fermented Salsa Base

Let’s get down and pickle some Fermented Salsa Base. When the tomatoes are singing on [...]

Easy-Peasy Dill Pickles

These Easy-Peasy Dill Pickles was one of my most unusual requests ever.  I had to [...]