This recipe walks you through the steps to lacto-ferment both red and green hot sauce—see Accordions below for green. Also see the Substitutions and Variations for many ideas to customize delicious, complex hot sauce creations of all kinds. Upsize or downsize certain ingredients to change the flavor profile—you do not have to be exact in […]
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Fermented Ketchup
You’ll add a combination of probiotic-rich ingredients (sauerkraut brine, aminos, honey, and apple cider vinegar) to act as starter cultures for this recipe. They will kickstart the fermentation process for a delicious homemade ketchup like no other. The flavor is incredible as is, but do try the recommendations in the Variation and Substitution accordions to […]
Umami Sauce
This is our plant-based alternative to the Asian condiment “fish sauce,” which is a nuanced flavor bomb of sweet, salty, bright, umami, funky, earthy, slightly “fishy” sea flavor. Use it to add complexity and craveability to stir fry, scrambles, Asian-inspired noodle dishes, dips, sauces, broth, soups, stews, dressings, Spicy Fermented Veggies, and anywhere you want […]
Fermented Cherry-Berry Soda
As with most ferments, this recipe takes some passive time but in as little as 3 days, the reward is a naturally effervescent beverage full of flavor and probiotics that you can enjoy solo, or in combination with other beverages.
Fermented Ginger Beer
There are many steps for this recipe—it takes some passive time, but the rewards are great. You’ll first make an active culture of probiotics called a “ginger bug” over the course of 1–8 days. Then, you’ll make a ginger “tea” and inoculate that tea with the ginger bug. In 1–8 days, you’ll have a naturally […]
Homemade Vanilla Extract
Homemade vanilla extract is super easy to make. You simply need some 80-proof (or higher) neutral spirit like vodka or everclear, vanilla bean pods, and lots of passive time. It makes a great gift for the holidays or special occasions (so plan ahead) and one batch will keep your personal stores stocked up for years!
Spicy Fermented Veggies
This “recipe” is a spicy fermentation combination inspired by traditional Korean kimchi—seasoning, ingredients, and techniques. It’s an entry point into a wide world of incredibly nuanced flavor, culture, and tradition that we encourage you to look into further.
Fermented Veggie Pickles
This recipe is a fermented creation inspired by Mexican escabeche pickles—escabeche is a name used around the world for numerous dishes marinaded or prepared with acidic ingredients (meat and veggies).
Sauerkraut
A simple, rewarding, and incredibly delicious combination of lacto-fermented cabbage, caraway seeds, and juniper berries. Use this recipe as a template for a variety of vegetable, herb, and spice combinations.
Breadsticks
Perfect for dipping into olive oil, plunging into pesto, or scooping up the last of the tomato sauce from a plate of pasta, these breadsticks are delicious solo or accompanying almost any meal.