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 ›
I just opened a jar of fermented cauliflower pickles that I put up last July from a huge head of cauliflower from my garden. The pickles are crisp and tangy, laced with tarragon, garlic, chili and mustard. Best of all, the pickle juice is carbonated. Read more ›
Kimchi is the smelly cheese of the pickle world. If you’re like me, once you’ve had it few times, the smell becomes appealing, the taste even more so. I learned to love the funky Korean pickle in college at University of California at Santa Cruz. My dorm-mate down the hall kept a batch in her mini fridge. Read more ›