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,...
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...
We go through lacto-fermented snacks pretty quickly around here, so we’re always experimenting with new flavor combinations to keep things interesting. These ginger green beans are one of our new favorites because they ferment for just a few days before...
We're craving fresh flavors here in Brooklyn, and this kraut made with fennel and lemon is checking all of the right boxes: it's bright, healthy, and versatile.Fennel brings beautiful anise aromas and a whole lot of Vitamin C to this...
When we fell for kimchi, we fell hard. It worked its way into every meal of the day and was eaten straight out of the jar, refrigerator door open, contemplating what we had on hand for dinner. And while we...
We asked The Compostess to share the origins of her composting career, “break down” the best tips for starting a petri dish of organics in the city, and give us the lowdown on why she has never, ever had a bad moment composting.
