Field Guide

May 27, 2021

Recipe: Fermented Ketchup
What flavors are tied to your most vivid memories growing up? For us, one of the brightest, boldest, reddest common threads running through our childhood is ketchup.Growing up, we couldn’t eat our french fries or hot dogs without smothering them...
Read now
May 18, 2021

Recipe: Mango Chili Lime Kraut
In the summer, tables pop up on corners across New York City serving fresh cut mangos dressed with salt, chili powder and lime. This combination of sweet, sour, salt and heat is one of our favorites and one we were super excited to work into a kraut recipe.
Read now
May 16, 2021

Recipe: Fermented Pickle Chips
Pickle chips. Sandwich pickles. Pickle slices. Whatever you call them, we can all agree that having a big jar of super garlicky, dill-packed fermented pickles in the fridge is an absolute must. These are the homemade pickles that we are scooping out to stuff into sandwiches, burgers or to tide us over as we contemplate what’s on hand to make for dinner.
Read now
May 14, 2021

Recipe: Lacto-Fermented Jalapeños
Fermented jalapeños are a deliciously spicy ingredient we keep on hand to jazz up any meal. These piquant little peppers pack loads of flavor and are incredibly versatile. When jalapeños are lacto-fermented, they develop a tangy flavor that balances out the spice. Don’t get us wrong, these peppers are spicy, but leveled with a nice pickled tang.
Read now
May 7, 2021

Recipe: Preserved Meyer Lemons
The process behind making preserved lemons is really similar to making kraut or any other lacto-fermented vegetable: lemons + salt + time. That makes it easy for the enthusiastic fermentation-fan and delightfully tasty for everyone else.
Read now
April 9, 2021

Recipe: Fermented Red Onions
Fermented onions are one of the easiest and tastiest ferments to make. If you open our fridge, we can pretty much guarantee that we always have a jar of lacto-fermented onions tucked somewhere. And these pickled red onions are one of our favorites.
Read now
April 5, 2021

Recipe: Beet Apple Ginger Red Kraut
We like keeping our fermented goodies plentiful and colorful. Red cabbage and beets, even after fermentation, do an amazing job of holding on to their vibrant red hues. And thanks to a potent zing of ginger and apples, this Beet Apple Ginger Red Kraut has energy to spare. It's so refreshing to spoon out something that looks as lively as it makes you feel.
Read now
April 4, 2021

Recipe: Dill Pickle Carrot Sticks
Lacto-fermented carrots are super easy to make and the perfect balance crunchy and sour. And these dill pickle carrots are one our favorites. Packed with lots of garlic and fresh dill, these carrots have all the flavor of a dill pickle but in carrot form.
Read now
January 17, 2021

Recipe: Jalapeño Cilantro Lime Kraut
The flavor combinations in this kraut are fantastic and will surely wow even your most fermentation-skeptical friends. Plus using napa cabbage gives it a really fun texture that's closer to some of our favorite Asian ferments.
Read now
October 12, 2020

How to Make a Ginger Bug
A ginger bug is a starter culture that can be used to make delicious ginger beer and naturally fermented sodas. Wild yeast from the environment and the skin of the ginger is cultivated to kickstart the fermentation process. Creating your own ginger bug starter is really easy, you only need three ingredients and five days to grow your ginger bug.
Read now
October 25, 2019

Recipe: Concord Grape Kombucha
Some people will say that you’re crazy to brew a kombucha without tea. Kombucha is literally fermented tea! But rest assured, you can brew this Concord Grape Kombucha and be considered, not only sane, but a kombucha genius. Why’s that? Because this kombucha is so good and so unique from just about any kombucha you’ve tasted. It has some of the best grape flavor you can imagine. We look forward to concord grape season every year so that we can make a few batches of this and share it with friends.
Read now
August 30, 2019

How to Make Cultured Butter
Cultured butter is rich, tangy, calls for only two ingredients and is incredibly easy to make. In this recipe you’ll learn the whole process from cream selection, culturing, churning and washing your homemade butter so that you can make your own cultured butter from scratch.
Read now

Get a Kit Today

Hot Sauce Recipes

Kraut Recipes

All Fermentation Recipes