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,...
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...
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.
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...
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...
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...
