I’m so excited to be able to share a recipe from Miso, Tempeh, Nato & Other Tasty Ferments by Kirsten and Christopher Shockey and to be able to GIVEAWAY a copy of their incredible new book!Read More
Meyers lemons are in season! The perfect way to preserve their flavour all year long is to ferment them with salt. Preserved lemons (and limes for that matter) are incredibly tasty and wonderful added to any recipe that could use a little zing!Read More
It doesn’t need to be green or black tea. It doesn’t need to be tea at all. Meet Cold Brew Coffee Kombucha.
I was skeptical about fermenting coffee because it’s already acidic and I wasn’t sure if creating more acids through fermentation would enhance the flavour. But curiosity won and I’m so glad it did because I LOVE how it turned out and if you like coffee, I think you’ll love it too.
We often hear about the importance of taking a probiotic supplement to keep our immune system in good shape, but I prefer to make my probiotics through fermenting foods, like this delicious kimchi. But is this as good as taking a probiotic supplement? Can eating fermented foods replace supplements? Read on to find out and as soon as you can, Make. This. Kimchi.Read More
These 2 fermented drinks are SO easy to make and they taste amazing! A Vanilla Pear Shrub that's got the perfect flavour for Fall and a refreshing Ginger Lemon Switchel that's great for improving digestion.Read More
Hands down one of the tastiest ferments I've ever made! If you love the flavour of dill pickles, you must try this Dill Pickle Kraut. The perfect side to a summer meal but also irresistible straight out of the jar!Read More
We're so excited for our copy of Fiery Ferments to arrive! In this post, authors Kirsten and Christopher Shockey were kind enough to share 2 recipes from their new book. For heat lovers, a Sriracha recipe with kick and for tamer tongues, a Pico de Gallo Salsa starter that's delicious added to fresh salsa or guacamole.Read More
Spring greens are starting to emerge out of the ground and it's the perfect time to pick them while their flavours are still tender and fresh. Foraging is one of my favourite ways to incorporate 'wild foods' into my daily life. Eating the 'weeds' is a wonderful way to connect to the natural world and to increase nutrition with wild foods being much higher in nutrients than their tamed, conventional counterparts. One of the first wild foods I collect is garlic mustard. In today's recipe, I've fermented it along with parsley and basil to make a Fermented Wild Pesto that will preserve the nutrients and flavour for several months.Read More