Do you like kombucha? Do you want to see climate action? This workshop is for you. Brew kombucha and raise money for climate action.
Fermentation
The Easiest Ferment in the World: Cherry Tomatoes
Fermented cherry tomatoes burst in your mouth with flavor and effervescence. They also happen to be one of the easiest ferments you can make.
Save Your Fruit Scraps to Make Bubbly Fruit Kvass
Give fruit scraps a second life—transform them into this bubbly fruit kvass. Kick plastic soda bottles, not carbonated drinks.
How to Make Delectable Vinegar With Leftover Wine
My pineapple scrap vinegar grew a mother of vinegar, which I then used to brew wine vinegar with leftover wine to prevent all kinds of waste.
Easy 2-Ingredient No-Cook Cultured Tomato Paste and Juice
This cultured tomato paste and bonus tomato juice requires zero energy to make and won’t heat up your kitchen on a hot day.
How to Cook With Preserved Lemon Brine, Pulp and Rinds
Preserved lemon pulp and brine stashed away in your refrigerator is like having a genie in a jar on standby, ready to transform your dishes.
Turmeric Bug for Naturally Carbonated Sodas
A turmeric bug, like a ginger bug, is a starter you prepare and nurture. Once it has matured, use it to brew naturally carbonated drinks.
Unsure How to Eat Persimmons? Make Cultured Chutney
Not sure what to do with persimmons? Make this sweet, sour, spicy and slightly salty chutney to serve with cold-weather main dishes.
How to Make Cultured Cashew Cheese
This tangy cultured cashew cheese contains a handful of ingredients and like my sourdough crackers, tastes cheesy but contains no cheese.