Ramp butter is three ingredients and no cooking — the fastest way we've found to stretch a two-week ramp season into a year.
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.
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...
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...
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...
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,...
Lacto-Fermentation is how all good fermented foods are made. Whether it’s pickles, sauerkraut, hot sauce, yogurt or sourdough, lacto-fermentation imparts ordinary vegetables with extraordinary flavor. This how-to guide will help you get started.
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...
