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Aronia berry Kombucha 9 Aug 2013 | 11:13 am
Fresh fruit is an easily available and delicious ingredient for kombucha during summer months. The aronia berries are at peak ripeness right now, and tonight I made 2 gallons of kombucha and added 1 ...
Cobbler time – Sweet Garbanzo Miso 3 Aug 2013 | 09:49 am
This miso paste is young, only 2 months, and is so delicious in a very different kind of way. It is sweet and mild, full and very satisfying on the palette. This is how I made this batch: A spoonfu...
Searching for Koji in Paraguay 3 Jun 2013 | 07:41 pm
I received the following email from William Mathis, a Peace Corps volunteer from the U.S. serving in Paraguy who is also a fermentation enthusiast: For some time I have wanted to try my hand at fermen...
Fermented Mushroom Condiment 6 Apr 2013 | 03:56 am
I received this email from a fermentation experimentalist named Amber, about a mushroom condiment she fermented: I thought you might find interesting a project I did last summer. I was trying to figur...
Bold Experiments in Vegetable Fermentation 1 Apr 2013 | 08:05 pm
This past weekend I taught a workshop at the Rowe Center in Rowe, MA. One of my students, Sasha Kellner of Ithaca, NY repeatedly blew my mind with her creative experimentation. First, she pulled out d...
Raw Tomato Preserves 18 Jan 2013 | 01:00 am
This summer I got my hands on a case of fresh roma tomatoes and ventured into this ferment. I’d wanted to try it for a good while, and when Sandor’s latest book came out, I decided to get to it. … C...
From Russia, with Love, Solodukha and Ryazhenka 13 Jan 2013 | 07:50 pm
A letter from Russia with recipes for two new ferments I haven’t heard of before… Dear Sandor, Firstly, I really love your books, and thank you for helping keep traditions alive! I have a recipe to sh...
The Kraut Collar 27 Nov 2012 | 05:41 am
I prefer to make cabbage kraut in jars: wide mouth quart and 2-quart size. (if I make larger batches, I use a ceramic crock.) A challenge is keeping the cabbage submerged, especially when the mouth ...
Bill Mollison’s Ferment and Human Nutrition 19 Nov 2012 | 01:35 am
We are thrilled to be able to offer for sale copies of Permaculture founder Bill Mollison’s 1993 book on fermentation, which was out of print for many years. Published in Australia, the books cost $50...
Miso-fermented Egg Yolk 18 Nov 2012 | 01:00 am
The end result of this ferment is a creamy, rich and delicious ball of goodness. And with a texture and flavor much more reminiscent of a soft stinky cheese than of egg yolk. I first read of this pr...
