We've been smitten with lacto-fermented curried cauliflower for years. It's tangy, crunchy, super flavorful and a gorgeous yellow. But unlike some of our ferments that we forget about for weeks or months the trick is only letting the cauliflower ferment...
Black Pepper Onions are incredibly savory, with that distinctly sweet and tangy flavor that comes from lacto-fermentation. Plus, they have a deep peppery kick that just goes to show why black pepper is such an essential ingredient in so many things we love to cook.
Fermented Peach Hot Sauce is spicy with a delicate peachy sweetness. This homemade hot sauce recipe combines Fresno peppers with red onion and a handful of ripe (but not too ripe) peaches to make for a savory lacto-fermented spiciness that...
Mexican Tepache is one of our favorite fermented drinks. It’s sweet, sour, a little fizzy, ferments super fast and doesn’t need a culture to start it. And because it uses the parts of the pineapple that you’d normally toss (the...
It’s no secret that we are hardcore crushing on ramps: They’re an adventure to find, native to our neck of the woods (literally), and they knock you out with their pungent garlic and onion flavors. But these wild leeks are...
