Labneh (aka Yogurt Cheese)

labneh

I mentioned my labneh in a post last week but people had questions on social media about it so I thought it deserved its own post… If you’ve gone plastic-free and zero-waste and still want to eat cheese, trying to find it may drive you over the edge. Where I live in Northern California, I […]

7 Make Ahead Staples for a Zero-Waste Thanksgiving

fresh pumpkin purée

Cooking without producing waste requires some planning but not that much. Cooking Thanksgiving dinner without waste needs a little bit more planning. I don’t like to leave all my prepping for Thanksgiving to the day before or day of. I like to sleep. So this week and continuing on the weekend, I’ll prep a bunch […]

Knowledge for Sale

I love writing my blog. But I can’t do it full-time because I am neither independently wealthy—I need a steady income—nor savvy enough to figure out how to make money by advising people not to buy anything. I have tried to think of ways to monazite my blog but to no avail. I work in […]

Quick Tomato Sauce (If You Plan Ahead…)

tomato sauce with pasta

Yes, another tomato post. Think of it as my way of reminding you of the time of year. When we first kicked processed food, we struggled to replace canned tomatoes—whole tomatoes, tomato sauce and tomato paste. I used to cook vats of chili and also vats of bolognese sauce to serve with pasta one night […]

Fermentation FAQs

I love teaching fermentation workshops and answering the many questions attendees ask me. I’ve tried to address most of them below but may have missed one or two. If you have a burning question about fermentation that I haven’t included, please ask away and I’ll do my best to answer. This post focuses on vegetable […]

Simple Kimchi

How important is kimchi to Korean cuisine? Well, Koreans eat 1.5 million pounds of it every year, the Korean stock market’s “kimchi index” tracks the prices of kimchi ingredients and when Korea sent its first astronaut to the International Space Station, it sent kimchi along with him too—after spending millions researching and developing a recipe suitable […]

Naturally Fermented Hibiscus Soda

Perhaps kombucha isn’t your thing. To make that effervescent sweet–sour tea, you first need to get a hold of a live culture of bacteria and yeasts—a SCOBY. Perhaps you can’t find a virile, healthy one. Or maybe you find the look of SCOBYs revolting. You can still ferment sweetened tea. Just use a ginger bug instead of a […]

Kombucha Lesson Plan and a Free Brew Log

homemade kombucha

I teach fermentation classes and my students always have many questions during and after class (I love that!). This post outlines the basic lesson plan for my kombucha class. Near the end of this post, you’ll find my free brew log worksheet to take notes when you just start out. Brew logs? Worksheets? Classes? Is kombucha […]

Two Spring Webinars: Sourdough Starter and Ginger Beer

I have scheduled two webinars for the spring—one on May 3rd and one on June 7th. Both take place at 4pm Pacific Time. If you can’t attend these, you can watch the recorded webinars later. If you attend, however, you can ask me questions in real time using the chat window next to the live […]

Off-the-Grid Kombucha

Hibiscus flavored kombucha

Because you want to take your hippie game to the next level… The word “ferment” comes from the Latin verb “fervere,” to boil One of the benefits of making fermented foods is that you can prepare many of them without consuming energy. So, after the apocalypse, I’ll still be able to eat my mouth-watering fermented salsa, […]