From garden splender into a beverage wonder, these two roots will make a rich elixir.
Category: Ferments, Pickles
Marinated Mushrooms
Consider marinating a batch of mushrooms. They lend a quick “meaty” component for the cost of plucking them out of the jar.
Fermented Vegetable Tonics
Drink your fermented veggies with a simple fermenting technique
Fermenting Veggies with Air Lock Kits
Pickling with microbes is easy-peasy!
Sushi Ginger (Gari)
Finally, a DIY recipe with live culture sushi ginger
Asian Fermented Slaw
Sweet-sour-salty-spicy in a fermented slaw
Pickled Carrot and Daikon (Do Chua)
Pickled root veggies add flavor and texture to many dishes…
Sauerkraut Basics
Make sauerkraut in your own kitchen without a scent of fermentation.
Kimchi Basics
Kimchi is easy and fun to make using my wet method of fermenting
Easy-Peasy Dill Pickles
Classic Kosher Dill Pickles without using a knive
Dill Asparagus Pickles
When you ferment asparagus you get to enjoy it in a raw, crunchy taste delight
Morrocan Carrots
The sun still shines with these bright pickles—romanced with orange and cinnamon. I converted the traditional North African recipe into a lacto-fermented version with beautiful results. You find this piquant pickle glowing among bountiful dishes at Moroccan banquets. – Recipe by Bill Hettig 2013 Moroccan Carrots with Orange & Cinnamon…
