Click here to jump to the recipe I recently overhauled my website and a couple of my fermentation lesson plans went missing. Oops! I like to refer my students to these after class in case they have questions. Fortunately I found this one on fermented sauerkraut and krautchi. If you want to get healthy in 2017, feed […]
I have converted several self-professed haters of sauerkraut with this garlic-dill blend. It tastes just like dill pickles. And almost everyone likes dill pickles, including kids. People who tell me they hate sauerkraut often also say they want to like it because of the many health benefits that lacto-fermented foods such as sauerkraut offer. Fermented sauerkraut: Is […]
Today I taught a fermentation workshop at CVSan in Castro Valley as part of the organization’s Commitment to Serve Week. The theme of the week is zero-waste. It was so much fun! (Thank you Jordan, Naomi and all the staff at CVSan.) But what does fermentation have to do with food waste? Well, I’ve decided […]
I teach in-person workshops and online webinars, mostly on fermentation, and I need to create some new marketing materials to get the word out. How do you like this tagline? I have no formal training in food preparation™
The idea that kombucha (or any ferment) is safe only in the hands of technical experts denies the long lineages of home and village production that spawned them and plays right into the disempowering cult of specialization. — Sandor Katz, The Art of Fermentation Last week, when Vlad tasted my first variation on sourdough bread (coriander-raisin), […]
If you read my blog at all, you may be thinking one of the following: 1. Fermentation sounds revolting. Why does she keep going on about it? 2. OMG. I love fermentation. I named my sourdough starter [insert name]. 3. I have never tried fermentation and would like to but it scares me. I don’t want to […]
Thank you to everyone who attended my fermentation workshop this past weekend. What a fun group! My good friend Daniela took lots of fantastic pics. Everyone enjoyed tasting the goodies pictured above: sauerkraut, kombucha, scrap vinegar and buttermilk.
I have made jam in the past. It was delicious but a lot of work. I had to pick the plums from my tree (and pick up the hundreds that had fallen on the grass), wash them, cut them, peel them, chop them, cook them with lots of sugar and then finally can the jam […]