Marinated Mushrooms

Consider marinating a batch of mushrooms. They lend a quick “meaty” component for the cost of plucking them out of the jar.

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Fermented Vegetable Tonics

Drink your fermented veggies with a simple fermenting technique

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

Dill Asparagus

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…

Pickled Fries

When pigs can fly…yes you can pickle French fries!