Ramp butter is three ingredients and no cooking — the fastest way we've found to stretch a two-week ramp season into a year.
If you’re new to brewing your own kombucha, a simple Green Tea Kombucha is the best place to start. Once you make your first batch, you'll find that there are endless possibilities as to what you can make next. When...
This fermented cantaloupe hot sauce recipe yields a finished product with such a unique blend of sweetness, heat and tang—you'll want to put it on absolutely everything. Contrasting the cooling flavor of a melon like cantaloupe with a really hot...
Hot pink pickled radishes are one of our absolute favorite ferments to always have on hand. They are perfect for adding to salads, tacos, grain bowls—anything that could use an extra tangy kick and a vibrant pop of color. The...
We've been smitten with lacto-fermented curried cauliflower for years. It's tangy, crunchy, super flavorful and a gorgeous yellow. But unlike some of our ferments that we forget about for weeks or months the trick is only letting the cauliflower ferment...
Black Pepper Onions are incredibly savory, with that distinctly sweet and tangy flavor that comes from lacto-fermentation. Plus, they have a deep peppery kick that just goes to show why black pepper is such an essential ingredient in so many things we love to cook.
Fermented Peach Hot Sauce is spicy with a delicate peachy sweetness. This homemade hot sauce recipe combines Fresno peppers with red onion and a handful of ripe (but not too ripe) peaches to make for a savory lacto-fermented spiciness that...
Mexican Tepache is one of our favorite fermented drinks. It’s sweet, sour, a little fizzy, ferments super fast and doesn’t need a culture to start it. And because it uses the parts of the pineapple that you’d normally toss (the...
