You don't need to know a thing about preserving to make this easy, old-school pickle recipe...
What to do with those left over cucumbers that are piling up in your garden? Pickles!
Tomatillos, Jalapenos and Lime in the food processor ready for fresh and raw salsa verde
Old-fashioned homemade root beer made the traditional way with roots, berries, flowers, bark and leaves.
sourdough bread, with whole-wheat flour and wheat germ
Fermented Habanero Chili Paste. Consume with caution.
Learn how to crack, cure and season olives at home with this simple pictorial.
[recipe] Ice-brined pickles offer a strong hit of garlic and less-aggressive acidity than typical homemade dills.
Homemade Pizza topped with bacon, onions and tomatoes. The crust was made from dough given a five day cold fermentation. [no recipe on post]
[recipe] Home-cured Cracked Barouni Olives - spiked with chilies, garlic and North African spices.
Lacto Fermented Green Tomato Pickles, a easy, healthy and delicious way to use up your end of the garden bounty.
Five Grain Boule, a recipe I created [in Chinese]
Got a hankering for some sour dill pickles?
Mark the arrival of the harvest season with homemade lacto-fermented pickles.
Making homemade organic yogurt - simple and delicious!
Home made Ginger Beer using a ginger bug.
These paper thin savory crepes are made with cracked wheat and moong dal and the batter does not need fermentation.
A month of sitting in the basement has paid off with a large batch of sauerkraut I can now refrigerate for up to two months.
It's easy to make your own wine! Lean how in Homemade Wine 101. 3-ingredient "prison" Wine!
Cardamom, Nutmeg, and Candied Orange Peel Yogurt
I know most people wait 3 days to a week for kimchee to ferment before eating, but a fresh batch of kimchee is tasty too.