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Recipe: Fermented Kiwi Jalapeño Hot Sauce | FarmSteady
May 5, 2021

Recipe: Fermented Kiwi Jalapeño Hot Sauce

Kiwis are some of the most fun and lively tasting fruits we know. Their bright, tropical flavor and acidity make them the perfect addition to a batch of fermented hot sauce. Coupled with jalapeños, cilantro and scallions, kiwis produces a homemade fermented hot sauce whose color is a brilliant green with a vivid flavor to match.
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  • Recipe: Sourdough Crackers | FarmSteady
    September 3, 2020

    Recipe: Sourdough Crackers

    Homemade sourdough crackers are delicious, super easy, and one of our all-time favorite ways to help use up extra sourdough starter. If you have your own starter, you know that it needs to be routinely fed and used. And when...

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  • Recipe: Fermented Peach Hot Sauce | FarmSteady
    June 30, 2020

    Recipe: Fermented Peach Hot Sauce

    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...

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  • Recipe: Fermented Turmeric Onions | FarmSteady
    February 12, 2020

    Recipe: Fermented Turmeric 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 turmeric onions are one of our favorites.
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  • Recipe: Mango Habanero Fermented Hot Sauce | FarmSteady
    January 19, 2020

    Recipe: Mango Habanero Fermented Hot Sauce

    This Fermented Mango Habanero Hot Sauce recipe is tropical and delightfully spicy. This homemade hot sauce uses lacto-fermentation to add layers of complex flavor. Bell pepper, onion and fresh ginger round out the flavor profile. And if habaneros are too hot for you, Fresno peppers work beautifully in this recipe too.
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  • Recipe: Concord Grape Kombucha | FarmSteady
    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.
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  • Recipe: Salsa Verde Fermented Hot Sauce | FarmSteady
    September 10, 2019

    Recipe: Salsa Verde Fermented Hot Sauce

    We adore Salsa Verde. It’s super fresh, vibrantly green and packs a bit of heat, but not enough to stop us from devouring the entire bowl (and basket of accompanying chips). Made with tomatillos, serrano peppers, white onion and cilantro it was a flavor combination we knew we needed to convert into hot sauce form.
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  • How to Make Cultured Butter | FarmSteady
    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.
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  • 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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  • Tips for Fermenting in Hot Weather | FarmSteady
    June 13, 2019

    Tips for Fermenting in Hot Weather

    Fermenting in the summer heat can be tricky. If you have been fermenting for a bit, you may have noticed that recipes you make all the time are suddenly behaving quite differently when temperatures rise. But with a few adjustments you can successfully ferment all summer long.

    And really, were you going to pass up on fermented hot sauce, classic dill pickles, and freshly made kraut with all the peak-season produce? We didn’t think so. But keep these tips in mind when you are fermenting in the heat.

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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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