Fermented garlic is the flavor upgrade your kitchen has been waiting for—bold, deeply savory, and bursting with rich umami flavor. Not only does lacto-fermenting garlic mellow out its sharp bite,...
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...
One of our go-to takeout fixes is Thai, and we never forget to add on an order of papaya salad (known as som tum). This Thai green papaya salad, uses a combination of flavors like lime, chili, palm sugar, fish...
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.
