Hi Reader, Ever opened a jar of fermented pickles, beets or beans only to find… mush? Or worse—fuzzy growths staring back at you? 😬 Don’t worry—you’re not alone. With just a few simple tweaks, you can stack the odds in your favor and enjoy crisp, tangy, mold-free pickles every time. These are the exact tricks I rely on in my own kitchen: Use fresh-picked local produce. You can ferment just about any vegetable, not just cucumbers. So, if the farmers give you peas, ferment peas. Success is...
27 days ago • 4 min read
My first batches of fermented pickles were made by pouring a salty brine over a jar of packed cucumbers, just like almost all the other online recipes. Some batches turned out perfect, some moldy. Some of the pickles stayed crispy; others turned to mush. Have you had a similar experience, Reader? I wanted to know why, so I started researching and experimenting 👩🔬 🔬 and eventually switched to calculating the amount of salt I added based on both the weight of the vegetables packed into my jar...
about 1 month ago • 2 min read
HeyReader, It’s peak season for fresh vegetables—and the perfect time to turn cucumbers, beans, carrots (and more!) into crunchy, gut-loving pickles. 🥒 But before you dive in, there’s one essential thing to get right: keeping everything safely submerged under the brine while it ferments. That’s where a fermentation weight comes in. I have not found one weight that works for all types of pickles. Thankfully, I have a stockpile of various weights to choose from. The three I most often use when...
about 1 month ago • 2 min read
Hey Reader, Did you know you can turn your everyday yogurt into a delectable, creamy cheese? A cheese that is great as a dip for cool, crunchy veggies on hot summer days. It's easier than you think, and the results are truly extraordinary! ✨ From Yogurt to Cheese: Simple DIY Creamy Spread {One Ingredient} With just a few simple steps, you can craft a tangy and versatile cheese spread perfect for appetizers, desserts, and everything in between. In our household, this is my go-to cheese spread...
about 2 months ago • 1 min read
Hey Reader, This year’s garlic harvest? A whopping… 15 heads. 😩 Last year? 116. So yeah—Definitely not the garlic glory I was hoping for.. But here's the thing: I’m not panicking. Why? Because last year, I made extra jars of Fermented Garlic Paste—and let me tell you, it’s been my secret kitchen superhero ever since. Toss it with roasted veggies. Swirl it into soups. Spread it on sourdough. It’s mellow, rich, and full of umami without the raw garlic bite. And best of all? It takes just...
about 2 months ago • 2 min read
Hey Reader, Don't miss the fermentation summit poll below (Your vote counts!). But first... You have to try this. It's... Dead Simple. Very Refreshing. Uses Only Three ingredients. It's my recipe for: Fermented Raspberry Soda I just got back from picking raspberries, though not as plentiful as usual, I still enjoyed nibbling on them as I worked to fill my baskets. One of my favorite ways to use them is to make a fermented soda. Cool and refreshing and without the mystery ingredients found in...
2 months ago • 3 min read
Hello Reader, Seen those deep ruby beets at the market and wondered what on earth to do with them? Let me show you a way that skips the roasting, ditches the vinegar, and brings out their natural sweetness and crunch—all while boosting your gut health. Here's what you'll learn: Why your salad (and your gut) will thank you for eating beets. What to look for when buying beets. How to slice your beets. The correct amount of salt to add. How to flavor your beets to match personal preference. The...
3 months ago • 3 min read
Hello Reader, I had the absolute pleasure of joining The Appropriate Omnivore podcast to talk all things sauerkraut, kimchi, and the microbial wonders that power our ferments—and our health. If you’ve ever wondered why raw kraut matters or how to stop fearing fermentation, this one’s for you. The surprising reason sauerkraut is safer than salad Why fermentation is easier (and more forgiving) than you think How to know if that store-bought kraut is the real deal The difference between...
3 months ago • 1 min read
Hello Reader, 🥒 Is your relish... really fermented? Pretty much, all store-bought relish is pickled with hot vinegar and contains preservatives and nasty ingredients that you probably don’t want to consume. I really wanted to have a sweet pickle relish without all the typical ingredients, so I adapted the recipe for fermentation for a variety of reasons. Fermented vegetables are naturally preserved. During fermentation, naturally occurring bacteria create lactic acid. This lactic acid acts as...
3 months ago • 3 min read