I’m like those department stores you hate that begin selling Christmas decorations well before you’ve even chosen a Halloween costume. But hear me out. You may not have started thinking about the holidays but for some of these gifts, you need to start now, hence the early post. Others on this list you can start […]
fermentation
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 […]
Convenience vs Community
I am doomed. I started making homemade pasta regularly and I can no longer stomach store-bought. It simply can’t complete with the hearty, toothy, delicious and filling homemade version. Okay, so eating more delicious food isn’t a fate worse than McDonald’s but I have now created more work for myself. Because in addition to store-bought […]
Zero-Waste Menu No 6
One more menu to go after this and I’ll have a full week’s worth. As I’ve written in some of my other menu posts, I don’t actually cook a different dish every day. In fact, please don’t follow a entirely different menu every day. If you follow this menu today, cook another menu tomorrow and […]
Zero-Waste Menu No 5
When we first went plastic-free in 2011, it took us a while to figure out what to eat. One thing was clear, however—we would no longer eat processed foods, with all of their plastic packaging. We started eating more fresh vegetables from the farmers market and I also began fermenting like crazy. If you’ve caught […]
Quick Tomato Sauce (If You Plan Ahead…)
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 […]
August Is the Reddest Month
If you live in the Northern Hemisphere and have planted a garden, you may have begun to experience what-am-I-going-to-do-with-this-glut-of-tomatoes syndrome. Mild symptoms often begin in early August and quickly intensify to the critical stage. The following ideas will help alleviate and, in some instances, depending on the harvest and the number of plants you have, cure […]
Fermented Fruit Chutney
I am very excited about this recipe because for this batch of chutney, I used a starter other than whey—my ginger bug. Why had I not thought to do this before? It works so well! As a self-deprecating and modest Canadian, I hate to toot my own horn, but beep beep. Which reminds me of […]
Hummus with Preserved Lemon
I love the complex, intense taste of preserved lemons. The first time I made them, I didn’t really know what to do with them. Now I go through them quickly. Chopped up, they make a fantastic garnish for Indian dishes, such as dal or chana masala. They also pack a ton of flavor into hummus. […]
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 […]