Hot pink pickled radishes are one of our absolute favorite ferments to always have on hand. They are perfect for adding to salads, tacos, grain bowls—anything that could use an...
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...
We’re working on our hot sauce rainbow. We’ve got a gorgeously green Jalapeño Hot Sauce and a viciously hot and orange Pineapple Habanero Hot Sauce, and now, we’re checking “yellow” off the list. We turned to lemon drop peppers (ají...
Don’t be fooled by this kraut recipe. Sure, the instructions and ingredient list are incredibly simple (you only need two things: cabbage and smoked sea salt), however, the flavors are anything but.We’ve seen smoked sea salt used as a garnish...
Sometimes, your palate just needs a reset. Something mellow, and refreshing to wipe the slate clean after indulging in big, bold flavors. When you're craving something subtle, clean, and light, break out your fermenter and get started on a batch...
We like snacks. Correction. We love snacks. Who doesn't? And when we don't want our snacks to make us feel gross, we often turn to carrot sticks. But as much as we love them, they can get a little boring...
Our favorite pickles are the kind you get from a barrel on New York's Lower East Side. Those snappy, crunchy full and half sour pickles owe their signature pucker to lacto-fermentation, the same process behind kimchi, kraut, and so many...
While Kimchi can be made from any vegetable (and is), it’s likely what you first came across is baechu kimchi. It’s the funky, red-hot, napa cabbage and daikon radish version faithfully served up alongside nearly all Korean meals and worked...
Late spring is one of the most exciting seasons at the farmers market. It seems like every week, something new and delicious comes into season and floods the stalls with the brightest colors, biggest flavors, and most intoxicating aromas of...
