Of all the condiments we use on a regular basis, I never thought of making my own mustard until I read this post. Kristi not only shows how to make homemade mustard sound do-able but also delicious. Read on and see if you don’t agree. Dive into the world of tangy and probiotic-rich goodness with … Read more
Eating Seasonal Produce – In a world marked by industrialized agriculture and globalized food markets, reconnecting with the rhythm of nature by embracing seasonal produce offers a myriad of benefits for both individual well-being and the environment. Fruits and vegetables that naturally flourish at particular periods of the year, taking advantage of the local temperature … Read more
Fermented Spring Radishes – In a world increasingly fascinated by the intersection of flavor and nutrition, fermented foods have emerged as nutritional powerhouses. Among these, fermented spring radishes stand out, offering a delightful and tangy addition to the culinary landscape. This introduction explores the art and science behind fermentation, shedding light on the historical roots … Read more
Lacto-fermented guacamole cups are a delectable take on the popular avocado-based dip, adding probiotic health benefits and a richer taste profile. This transformative culinary journey involves harnessing the power of lacto-fermentation, a process that not only imparts a delightful tang but also preserves and enriches the ingredients. A carefully prepared lacto-fermented brine blends well with … Read more
I was raised on cheap, yellow mustard. Not until I was an adult did I taste the savory flavor of a fine Dijon or the clear-the-sinuses heat of a Chinese mustard. But never have I had the opportunity to taste an herbal mustard. So, it is with great anticipation that I look forward to trying this … Read more
Lacto-fermented apple butter seamlessly combines the natural sweetness of apples with the tangy complexity of fermentation, resulting in a delightful spread that not only tantalizes the taste buds but also offers the health benefits of probiotics. This transformative process involves harnessing the power of lacto-fermentation to enhance both flavor and nutritional value. As apples undergo … Read more
Miso paste, a staple in Japanese cuisine, boasts a rich umami flavor that elevates a variety of dishes. Making this classic condiment at home offers the opportunity for customization and control over ingredients, in addition to a unique culinary experience. In this guide, we’ll explore the gratifying process of making miso paste from scratch. Every … Read more
How to Make Lox – Lox, a renowned dish with profound cultural roots, takes the basic salmon and turns it into a fine dining experience. Originating from traditional Jewish cuisine, lox has become a staple in many culinary traditions worldwide. This preparation involves curing fresh salmon with a blend of salt, sugar, and aromatic ingredients … Read more
How to Make Harissa Chili Sauce – Harissa Chili Sauce, a North African and Middle Eastern condiment, adds bold, spicy flavor to a variety of dishes. This versatile sauce, typically made from dried red chili peppers, garlic, and aromatic spices, holds cultural significance in many cuisines. Its intense heat and rich, smoky undertones make it … Read more
Foreign to some, a taste of home and childhood to another, the popular ferment called sauerkraut, not to be confused with the misspelled sourcrout, is a great place to start if you’re new to fermenting. It is also the place where you can experiment with flavors and textures creating the most unique blends and the … Read more