Tag Archives | Fermented

Fermented Carrot & Jalapeno ‘Hot Compote’

Fermented Jalapeño and Carrot Hot Sauce

I used to have a jar of sambal in my fridge at all times, as well as backup in my cupboard. I loved spicy food (still do) and this was my fave spicy condiment. That spiciness is addictive, apparently our brain thinks we are on fire and sends out endorphins and dopamine, both of which make us feel great, and leave us wanting more.

Fermented Jalapeño and Carrot Hot Sauce

Unlike other addictive substances/foods –drugs, alcohol, coffee, cheese, sugar, there doesn’t seem to be a downside to spicy food (unless your colon is inflamed, or you’re sensitive to nightshades). Although there are worse processed foods to consume than sambal, if we have the ability to make a homemade version and turn it into a superfood, we’re obviously going to do it.

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Fermented Basil & Garlic Tomatoes

Lacto-Fermented Basil & Garlic Tomatoes

When they’re in season, tomatoes rarely make it into a salad at my house, let alone into more complicated recipes. They taste so good, they disappear from the counter before I can count on them for dinner or any other future concept. I actually had to buy these tomatoes twice before I was able to make this recipe, I kept turning around and they were gone.

Lacto-Fermented Basil & Garlic Tomatoes

You might have the same problem at your house, making this recipe a challenge for you. Or maybe you are among the tomato-wealthy who don’t know what to do with all of the tomatoes growing in their garden (can we be friends? I’ll make you stuff).

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Kimchi, the Crushing-Cancer Way

I had a dream the other night that I smelled like old cabbage and everyone around me was too polite to say anything. I have been spending a lot of around fermenting cabbage lately… So far nobody has been bold enough to tell me that I smell like sauerkraut, but clearly my subconscious thinks I might. Oh god, DO I?!

Cancer-Crushing Kimchi

At least I am on trend. Home fermentation projects are picking up steam, which is great news for the world’s intestinal health. Imagine a world where all of our intestinal bacteria was in balance! It could only lead to world peace.

Cancer-Crushing Kimchi

Kimchi, a spicy, more interesting version of naturally fermented sauerkraut, is a Korean staple, and I totally understand why (and that’s before we even get into the health benefits). It is tart, salty, pungent, complex and sooo very addictive. The version that I make is not authentic, as I have kept the ingredients fresh and as local as possible (no rice starch or fish sauce etc) but it is equally delicious and addictive.

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Fermented Pickles (Homemade Probiotics)

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The first time I fermented my own pickles, I made them way too salty. I have issues with numbers, which makes following recipes really hard, and apparently results in salty pickles. After staring at them for a while, I saved them and added them (in small amounts) to recipes the same way you might add capers. The rest, I dehydrated, ground up and realized I had invented my own fermented, raw dill pickle seasoning (popcorn, anyone?).

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