Fermented snacking vegetables are the one thing that I always have bubbling away on my kitchen counters. I love them for so many reasons.
Sauerkraut is one of the easiest things to ferment. It is a wonderfully reliable ferment, and can sit in a closet for several months without a problem.
If you are uncertain about making dairy cultures, or fermenting in general, I recommend starting with yogurt (and sauerkraut… but that’s a different topic).
I love kvass. I love savoury and flavourful concoctions. I love that kvass makes me feel super healthy without wasting my money on a whole bunch of fancy expensive health food products.
Relish is a must for every summer barbecue, whether you have it on hot dogs, burgers or veggie cutlets, a delicious and seasonally inspired relish really makes the meal. This relish is also amazing on cheese sandwiches (for something British inspired).
I have a hand-me-down canning cookbook from 1950s. It is well used, and tape now holds most the pages together, but it still has some inspiring recipes! I decided to experiment with a fermented pickle recipe that only involves packing pickles into canning jar, screwing on the lid and then… leaving it… sitting on a…
I love green beans fresh from the garden. I always grow as much as possible and use them for all sorts of dishes (spicy green beans, bean salad, green bean casserole…).
Herb marinated cheese balls are not only delicious, they also make everyday life feel like a fancy cocktail party! And the most exciting thing is that even though marinated cheeses are usually found in the fancy cheese section of your grocery store, they really are not that tough to make! This recipe builds upon my…
This delicious Greek dip is perfect for anything fried, with vegetables or as a sauce for rice. We love it with falafels, homous and pita as a fresh and bright flavour to balance a Mediterranean meal. It is actually quite quick and easy to make if you already have kefir cheese or lebnah on hand…
Strained yogurt is popular all over the world, and travels under a number of names… you may know it best as Greek yogurt or labneh. It is essentially yogurt that has been strained so that most of the whey is removed leaving behind a creamy, thick yogurt that can be eaten like a soft cheese….