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Peeling Garlic for Lacto-Fermented Garlic
May 14, 2025

Recipe: How to Make Fermented Garlic

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,...

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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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  • February 20, 2019

    Recipe: Hibiscus Kombucha

    When we started making kombucha we followed the rules: black tea, sugar, starter, SCOBY and nothing else until after fermentation. But as our SCOBY replicated, cloning itself every batch, we got a little less precious with it. What was the...

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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: Chili Garlic Fermented Hot Sauce - FarmSteady
    December 5, 2018

    Recipe: Chili Garlic Fermented Hot Sauce

    Whenever we have a spare moment in the kitchen, you’ll find us experimenting with hot sauce. We love playing with new combinations of chili peppers, additions of fruit and spices, and fermentation times for deliciously spicy results. We’ve made vibrantly...

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  • November 19, 2018

    Recipe: Maple Chili Brussels Kraut

    Like peanut butter and jelly, macaroni and cheese, or iced tea and lemon, maple syrup and brussels sprouts were made to be enjoyed together. One of our all time Thanksgiving side dishes is brussels sprouts roasted with maple syrup. It's...

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