Lacto-Peppers

I’ve been fermenting things for several years now, but recently my rotting world has become a whole new beast. Last fall I started fermenting handfuls and handfuls of serrano peppers every month mainly for ease of use; Now I can buy them just once a month when I go to El Rey, where they are…

Pear Cider Vinegar

This post has been a long time in the making – I took the first pictures for it on March 19th, nearly 3 months ago. But all good things take time – and this, believe me, is very, very good. It certainly helps that it’s also practically free. If you know me and my boyfriend…

Fermented Celery Root – 3 Ways

Whenever I tell someone I’m fermenting/pickling something, without fail, their first response is always “what are you going to do with that?” And, without fail, my response is “everything”, said with a shrug. I made this post to delve a little deeper into what I mean by everything. Celery roots are pretty large, so I’m…

Preserved Lemon Dressing with Tarragon & Honey

Preserved lemons are amazing. As you can see, the jar says 2/12 (the day I started them) but they’re already half gone. I try to let them ferment a month, but keep finding myself sneaking into the jar, sometimes just to dip in a finger to lick off the delicious salty-lemony brine. I’m a lemon…

Sauerkraut

Sauerkraut is one of the most popular fermented dishes, especially in Wisconsin. It’s easy to make and is as rich with vitamins as it is history. It’s been around for 4,000+ years and was the only vegetable that supplemented the rice fed to workers building the Great Wall of China. It was used as an ancient Roman pharmaceutical. The antioxidant…

Tomato Jam with Fermented Hot Sauce

This is the perfect storm of condiments. Reminiscent of a vampire: it’s complex, dark, rich and moody. I’m sure someone out there rolled their eyes at ‘tomato jam’, but it’d be contemptuous to call this ketchup. And that’s coming from someone so intrinsically bonded with ketchup it must be whatever that red stuff is running through my…

Quick-Pickled Red Onions

Pickling is transformative. It takes entirely ordinary ingredients and adds a new dimension to them. In today’s case, that ingredient is red onion. Unlike canning, pickling doesn’t require the food or container to be completely sterile beforehand (due to the low pH killing/prohibiting most bacteria. onions themselves are antimicrobial too!) The term pickle was procured from the…