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Recipe: Lacto-Fermented Curry Cauliflower
Read nowWe'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...
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Recipe: Fermented Black Pepper Onions
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.
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Recipe: Salsa Verde Fermented Hot Sauce
We adore Salsa Verde. It’s super fresh, vibrantly green and packs a bit of heat, but not enough to stop us from devouring the entire bowl (and basket of accompanying chips). Made with tomatillos, serrano peppers, white onion and cilantro it was a flavor combination we knew we needed to convert into hot sauce form.Read now -
Recipe: Fermented Corn
Fermented corn, or sour corn as some call it, is a very simple ferment and is definitely something to add to your must-try list. The juicy kernels are sour and pack an exciting burst of flavor, making it delicious enough to eat on its own or to use it as a relish. We love keeping a jar in the fridge and snacking on it with tortilla chips and even just eating it with a spoon. Seriously, it’s that good.Read now -
Recipe: Fermented Cherry Tomatoes
Cherry tomatoes are just one of our favorite ingredients to have in the house. These versatile little tomato bombs work perfectly in salads, tomato eggs, slow roasted for pasta sauces or even just as a lunch box snack.Read now -
Recipe: Fermented Kiwi Jalapeño Hot Sauce
Kiwis are some of the most fun and lively tasting fruits we know. Their bright, tropical flavor and acidity make them the perfect addition to a batch of fermented hot sauce. Coupled with jalapeños, cilantro and scallions, kiwis produces a homemade fermented hot sauce whose color is a brilliant green with a vivid flavor to match.Read now -
Recipe: Fermented Peach Hot Sauce
Read nowFermented 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...
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Recipe: Preserved Chili Limes
Preserved chili limes are our newest pantry staple for a year round pop of citrus. With a little patience, salt and lacto-fermentation you can transform limes' sour pucker into mellow, fruity deliciousness you'll want to put on just about everything.Read now -
Recipe: Pineapple Tepache
Read nowMexican 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...
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Recipe: Fermented Honey Garlic
When fermenting honey with garlic, honey takes on intensely savory garlic flavors and becomes super runny and perfect for drizzling on pretty much anything.Read now -
Recipe: Fermented Dilly Green Beans
Fermented Dilly Green Beans preserves the crisp snap of the green bean while heaps of fresh dill add a delicately, bright flavor that instantly shoots you to the height of summer garden party season (no matter what time of year).Read now -
Recipe: Ramp Kraut
Read nowIt’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...