Posts Tagged ‘fermenting’

3 Fresh Cheeses from 1 Recipe

Exciting news this month! I wrote an article for the local Twin Cities beer rag, Growler Magazine, with how to make three fresh cheeses from one easy recipe.  Check it out! Read more ›

Earl Grey Kombucha

Earl Grey is my new favorite tea for making kombucha. While the tea is just a black tea blend, it’s the addition of bergamot orange oil that makes it especially lovely. Read more ›

Naturally Fermented Lime Ginger Ale

Want to try your hand at wild fermentation? Ginger ale soda is an easy first step. Made from freshly grated ginger, lime zest and juice, sugar and water, fermented ginger ale works with wild yeasts and bacterias present on the ginger and in the air. Read more ›

Easy Kimchi

With summer produce in full swing, now is the time to start preserving the harvest. One of my staples is kimchi. Many people are surprised to learn that fermenting kimchi from scratch is really easy. Read more ›

Buckwheat Sourdough Flatbread

Buckwheat Sourdough Flatbread combines two favorite things from my childhood; sourdough bread and buckwheat pancakes.  The result is a bread that’s crisp on the outside and chewy on the inside, with a distinctly pleasant tang. Read more ›

Pineapple Shrub and a Daiquiri Cocktail

A few weeks ago I had the pleasure of teaching a class at GYST in Minneapolis.  GYST is a fermentation bar specializing in, you guessed it, all things fermented, like wine, beer, cider, cheese, chocolate, pickles, kraut, charcuterie, kombucha – you get the idea.  My class was on making Shrubs. Read more ›

Fruit Kombucha

I’ve been brewing kombucha for a few years now and have my system down pat. I make two gallons at a time in sun tea jars with taps at the bottom. The thick and healthy mother (scobys) in each jar churn out a gallon of kombucha in one to two weeks. Read more ›

Green tea and cane syrup kombucha

My Kombucha

A few years ago I started making my own kombucha.  Kombucha is very trendy right now, selling for several bucks a bottle at the store, but it’s a very old concoction. Dating back at least B.C., originating somewhere in northern China,(1) many claim kombucha has all sorts of health benefits.   Read more ›

Fermented Corn Relish

Last Sunday I had the pleasure of presenting and cooking at our local Linden Hills Farmer’s Market as part of their Chef Guru series, produced by Kitchen in the Market.  The topic was what to do with the season’s abundance of corn, tomatoes and zucchini.  My immediate thought was lacto-fermented vegetables which require no cooking at all. Read more ›

Kitchen Sink Sourdough

During these last gasps of winter, I’ve been cultivating sourdough starter.  Making sourdough is a comforting, familiar routine for me.  My current sourdough is a frugal, unfussy affair that ferments with just about any kind of starch.  Instead of fretting about a consistent flavor profile, I worked with what was on-hand.  I began with equal parts of spelt flour and water that I left to ferment on my kitchen counter.  Read more ›

Inspirational Books and A Giveaway

From my muddy gardening tomes to sauce-splotch cookbooks to dog-eared DIY manuals, I really love my resource books.  On a cold winter’s night there is nothing better than paging through a reference book looking for fresh inspiration.  Above is my Christmas wishlist (fyi, family) of new and recent books from all the areas in my blog; preserving meats, growing food, canning, fermenting, cheese making and foraging.  Read more ›