Uncategorized

Fermented Swedish Turnips (Rutabaga) I did this recipe in a 68oz pickle jar but you can adjust proportions if you like. Fermenting lids and weights are helpful but you can do this with stainless…

Read on

Well it’s official. Actually it has been official for over a month but being the introverted lady that I am I have only recently felt ready to share. After a battery of blood tests…

Read on

I first read about daikon radish as a condiment in Nourishing Traditions. It commonly eaten in Japan so I like to think of it as an easier, less stinky, don’t have to gas bomb…

Read on

If you saw my post on collecting fir tips back in May you might have wondered what I do with it other than just put them in goats brie grilled cheese… and this is…

Read on

Ingredients: 1 Napa Cabbage, quartered and chopped 1/2 onion, quartered 1 bunch green onions, chopped into 1″ pieces 2-3″ piece of ginger 3 Tbsp Himalayan Pink Salt, divided 3-4 purple carrots, peeled and rinsed…

Read on

This is one of those typical situations for me when I really need to do something with that vegetable I bought that has been sitting on the counter for too long. I usually make…

Read on

Cultured Baba Ganoush: post-fermentation method This is my second post on the popular aubergine hummus otherwise known as baba ganoush. Most Americans will know it as an eggplant, but I first had it in…

Read on

I was rummaging through my pantry a couple weeks back and found an unfinished but open bag of cacao nibs. Sadly they had over-fermented and had the distinct aftertaste of sourdough starter. I do…

Read on

Of late I have been having a lot of inflammatory and pain issues. Nuts and nightshades being the main culprits. It is always better if they are soaked & dried (nuts) or fermented (both).…

Read on

This is a recipe I came up with when we were living in N. Ireland for a stint. I’ve called this tomato sauce because it reminds me most of the lovely Australian Tomato sauce…

Read on