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Field Guide

  • Recipe: Fermented Cherries - FarmSteady
    June 19, 2019

    Recipe: Fermented Cherries

    Fermented cherries are salty, tangy and super savory: kind of like the love child of a maraschino cherry and an olive. Which is probably why one of our favorite uses is plunked into a cocktail. If you’re looking for something sweet: make pie. But if you want to take a walk on the savory side these fermented cherries are excellent on a cheese board, as a tangy pizza topping (think white pies) and as a fun twist on a cocktail garnish.
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  • Recipe: Fermented Pineapple Habanero Hot Sauce - FarmSteady
    June 5, 2019

    Recipe: Fermented Pineapple Habanero Hot Sauce

    This vibrant hot sauce with pineapple and habanero is spicy, tangy, and deep. Fermenting your hot sauce gives it an umami depth and knocks just a bit of the edge off the chiles for a complex and bright hot sauce you’ll want to put on everything.
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  • How to Grow a Sourdough Starter from Scratch - FarmSteady
    May 22, 2019

    How to Grow a Sourdough Starter from Scratch

    Have your homemade sourdough dreams been on hold because you’re waiting to get your hands on a starter? You know a good sourdough starter is what makes the bread, and you might be thinking that you need to have inherited...

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  • Recipe: Lacto-Pickled Radish Slices - FarmSteady
    May 15, 2019

    Recipe: Lacto-Pickled Radish Slices

    We wanted to find a way to get the wonderful flavors of the taqueria without, you know, the actual taco. These lacto-fermented radishes fit the bill. Sliced paper thin and brined with red onion, cilantro and jalapeño, they nail that magical cross section of flavor: tart, crunchy, bright, funky, and spicy.
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  • How to Make Yogurt - FarmSteady
    April 29, 2019

    How to Make Yogurt

    Making yogurt is easy. Now that we have that out of the way, we can tell you why. First off, you need very little to get started. The only ingredients you need are milk and a little bit of live-culture...

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  • Q+A: All About Fermentation Weights - FarmSteady
    February 27, 2019

    Q+A: All About Fermentation Weights

    When lacto-fermenting veggies, we try to keep everything submerged under brine to keep it healthy and free of grossies. After lots of trial and error, we designed what we think is the perfect fermentation weight.
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  • Recipe: Dill Pickle Kraut - FarmSteady
    February 13, 2019

    Recipe: Dill Pickle Kraut

    We love dill pickles. Real dill pickles. The ones ordered as full-sours or half-sours and pulled from a barrel in New York's Lower East Side. That's how we fell in love with pickles. So when we got into food fermentation,...

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  • Recipe: Fermented Jalapeño Hot Sauce - FarmSteady
    January 23, 2019

    Recipe: Fermented Jalapeño Hot Sauce

    When it comes to hot sauce our mantra (usually) is the hotter the better. So to achieve maximum heat, we've made 100% habanero batches that we doled out with an eye-dropper and still brought all taste testers to tears.This Jalapeño...

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  • Q+A: All About the Airlock - FarmSteady
    January 16, 2019

    Q+A: All About the Airlock

    Never “burp” your jars again (ew). We love our airlock because it does the work for us during fermentation. Learn more about this awesome little tool: from how to assemble and what to do when things get murky.

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  • Recipe: Pineapple Turmeric Mint Kraut - FarmSteady
    January 9, 2019

    Recipe: Pineapple Turmeric Mint Kraut

    No matter the season, our favorite kraut is bright and flavorful. Especially in the middle of winter, there's no better reminder that yes, the days are in fact getting longer than a kraut with some seriously fresh flavors. Bright yellow...

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  • Recipe: Leek Black Pepper Thyme Kraut - FarmSteady
    September 19, 2018

    Recipe: Leek Black Pepper Thyme Kraut

    Sometimes, your palate just needs a reset. Something mellow, and refreshing to wipe the slate clean after indulging in big, bold flavors. When you're craving something subtle, clean, and light, break out your fermenter and get started on a batch...

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