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Fermented Hot Pepper Sauce
In mid-September peppers were in full swing at the local farmers market. I purchased a dozen ghost peppers, and two large red bells. Time to make fresh hot pepper sauce with four easy steps: Chop....
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Snuggled Eggs, or Miso-fermented Egg Yolk
The end result of this ferment is a creamy, rich and delicious ball of goodness. And with a texture and flavor much more reminiscent of a soft stinky cheese than of egg yolk. I first read of this...
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Bill Mollison’s Ferment and Human Nutrition
We are thrilled to be able to offer for sale copies of Permaculture founder Bill Mollison’s 1993 book on fermentation, which was out of print for many years. Published in Australia, the books cost $50...
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The Kraut Collar
I prefer to make cabbage kraut in jars: wide mouth quart and 2-quart size. (if I make larger batches, I use a ceramic crock.) A challenge is keeping the cabbage submerged, especially when the mouth...
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