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Daikon Kimchi: Kkakdugi
I’ve been meaning to make kimchi for some time. I love it, I buy it, but then I hear stories about how you are supposed to bury it in the back yard for years before you eat it, and I think that this...
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Marshmallow Marshmallows
Okay, so this recipe is not a fermentation. I feel that it’s a worthy addition to this blog’s subject matter though, since I’ve touched so frequently on herbalism. I’ve been curious about the...
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Flavor of the day: Anisette Cardamom Jun
Today I bottled my latest batch of Jun. I always do a few flavor variants. Here’s my flavor of the day to share with you: Anisette Cardamom Jun Directions: 1. Brew your Jun. For information on the...
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Ancestral technology: sourdough.
Fermentation exists because at one point in time, there were no refrigerators: it is a way to preserve food without the need of cooling devices. Happily, the process of fermentation also makes us...
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The Spit of Old Scratch: XXX Fermented Hot Sauce
Old Scratch Himself. (Photo credit: elycefeliz) One of my classic family stories involves hot sauce. Years ago, my Uncle Al told my innocent, unsuspecting, 7-year-old sister to try some “delicious”...
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Cherry Explosion (and a new recipe)!
It’s been a rough couple of days. The heat in New York is oppressive, and to top things off, our refrigerator decided to give out yesterday afternoon. Recently, I made a batch of cherry soda with...
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Jun 101
I originally posted the directions for Jun fermentation as an after thought under my Kombucha 101 recipe, because it’s such a similar process. However, I get a lot more emails about Jun than I do for...
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A visit to Boulder: Tonic “Herban” lounge
A week ago, I took a trip to Boulder Colorado for the the annual Body Mind Centering Conference, an event that blew my mind but has nothing to do with the subject matter of this blog. Other than...
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Flavor of the Day: Rooibos, Rose, Raspberry Leaf Jun
Rose hip (Photo credit: Zak Greant) Raspberries: the leaf often gets overlooked, but that’s what I’m interested in for this recipe. (Photo credit: Kodamakitty) I should call this my flavor of the...
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Sauerkraut with Carrots and Burdock
Summer is really here. July 4th is this week, and people are lighting up their grills all around. Today I stopped by Brooklyn Kitchen. I was looking for one thing, and fell upon another: CHEESE DOGS....
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Ingredient of the day: Burdock Root (Articum lappa)
In my last sauerkraut recipe, I added some ground burdock root. I love burdock for its nutty taste and for its healing properties. You may know burdock more as a common weed, and an annoying one at...
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Probiotics: Food for Thoughts
I pilfered this photo off of Facebook from the George Takei page. Not sure of his sources…! I was happy to come by an article via Science Daily a little while ago that suggests a connection to...
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Featured Ingredient: Nettle
Nettle is one of my favorite herbs, but maybe I say that about all of them…. It is best harvested in the spring, and if you live in an urban area like I do, then you can look for it in the spring at...
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Pickle Fail (with a decent recipe)
After experimenting with pickling projects like sauerkraut, kimchi, and chutneys, I finally attempted the classic pickle this month. I bought a bunch of Kirby cucumbers at my local farmer’s market,...
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Food and Mood
Here’s a recent pro-probiotics article that you may have already seen if you run in the same Facebook circles as I do. This one is based on a study that shows a correlation between gut bacteria and...
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Alewife’s Birthday toys
So what does a brooklyn alewife get for her birthday? Fermentation toys! I have a few new toys to show and tell about. The two big pieces of equipment are definitely unnecessary for a beginner...
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Happy Equinox! A boozy remedy recipe for cold season.
English: Ripening elderberries (Photo credit: Wikipedia) September is almost gone, and I’m not sure where it went! As we hit the fall equinox, we move into true autumn: my favorite season. I can...
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Seasonal Flavor: Quince Kombucha
I first discovered quince about five years ago. It was February at the time, and I was looking through a Basque style cookbook for good Valentine’s sweet recipes. I came across a goat cheese and...
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Ginger Beer: Warmth in a Cool Drink
Last month I made my latest batch of ginger beer, a project which I tend to do once a year around this time. Ginger is great at any time, but cool weather prompts me to use warming spices. There are...
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Bourbon Vanilla Extract
vanilla bean (Photo credit: missmareck) Early in 2013, I joined a facebook group called “Kombucha Nation,” thanks to one of my blog readers who exchanged SCOBY with me. The group has been...
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