Condiments

An Amazing Fermented Basil Pesto Recipe

By Fermentools | Aug 8, 2017

Pesto is a sauce originating in Genoa, Italy—birth place of Christopher Columbus. Traditionally, pesto includes crushed garlic, pine nuts, salt, basil leaves, and Parmesan cheese, all ...

Marinating Meat with Ferments

By Fermentools | Jul 3, 2017

Sometimes I'm amazed at the flavor of food someone else has cooked. I'm convinced the difference is in the little ...

Lacto-Fermented Pumpkin Butter

By Fermentools | Jun 30, 2017

It's a cool, rainy day and you're dreaming of fall. Well, you don't have to have pumpkins growing out back ...

Lacto-fermented apple butter

By Fermentools | Apr 14, 2017

In my neck of the woods, folks gather on cold autumn days at churchyards and fire halls to make apple ...

How to Make Fermented Herbal Mustard

By Fermentools | Mar 21, 2017

I was raised on cheap, yellow mustard. Not until I was an adult did I taste the savory flavor of ...

Eating Seasonal Produce

By Fermentools | Feb 28, 2017

Nothing tempts my taste buds more than a salad from freshly-picked greens and cucumbers straight from the vine. Or, a ...

How to Make Harissa Chili Sauce

By Fermentools | Jan 13, 2017

Are you a connoisseur of hot sauce? If so, this is the recipe for you to try. Ashley has done ...

How to Make Fermented Ketchup

By Fermentools | Dec 14, 2016

If you’re looking for an easy way to introduce fermented and probiotic foods to your family, fermented ketchup is one ...

How to Make Probiotic Creme Fraiche

By Fermentools | Dec 10, 2016

If you’ve never made crème fraiche, you’re in for a treat. Culturing cream into crème fraiche is one way to ...

Making Miso Paste

By Fermentools | Nov 15, 2016

We live in a culture that wants to rush the microwave. Everything needs to be immediate and satisfying. This recipe ...