Oct 31 2014
Imagine making your own homemade fermented hot sauce with an explosion of flavor. In this episode I take you through how to make homemade hot sauce the old fashioned way without cooking and vinegar but with a salt brine. I’ve been making this hot sauce for years now and use it so much I actually …
Oct 30 2014
DISCLOSURE: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Please read my disclosure for more info. I’ve had a lot of people asking for my Fermented Jalapeno Hot Sauce Recipe and also just asking in general “How do you make homemade …
Oct 29 2014
Recently there was a short film made with Sandor Katz called “FERMENT” created by Joe Zork, presented by the Southern Foodways Alliance, in association with the Southern Documentary Project. There are many videos of Sandor Katz but this one has a very personal, relaxed feel where you just see Sandor in his home element. The …
Oct 28 2014
DISCLOSURE: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Please read my disclosure for more info. Some common questions that I see people just getting into fermentation asking is “How long does homemade sauerkraut last?” or “How long …
Oct 24 2014
Today I have an interesting mix of a show with a first time of listener feedback where I go over emails that people have written me and questions relating to fermentation or the show. I also remind everyone that just listens to the podcast and doesn’t get out to the website, there’s tons of pictures …
Episode 11 - Listener Feedback, Cashew Cheese, Mold, & Food Safety Play Now | Play in Popup | DownloadOct 23 2014
DISCLOSURE: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Please read my disclosure for more info. Occasionally I’ll make a ferment, let it develop over a few days or so, pop it in the fridge, and …
Oct 21 2014
I have mold in my pickled peppers! Surprisingly, I was actually very excited about this turn of events because I got to break out my camera’s macro lens accessories and get some pictures to see what’s going on up close. I go over this and follow up in Episode 11 – Listener Feedback, Cashew Cheese, Mold, …
Oct 20 2014
How would you like an amazingly flavorful, slightly funky, fermented cheese recipe made of cashews that also happens to be vegan? What if I also said that with time, this would be a cheese you could slice like artisan cheese or grate like Parmesan? I wasn’t sure what exactly I was making when I started …
Oct 17 2014
DISCLOSURE: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Please read my disclosure for more info. To go along with yesterday’s podcast, Episode 10 – Types of Salt, Brine Basics, and Weight Ratios in Fermentation, I decided to do …
Oct 16 2014
Today it’s all about salt. It’s just you and me and I talk about the many types of salt is available to you out there, some of the basics when it comes to making brines, and weight ratios you should know and keep in mind when you’re making and following recipes. You would think that …
Episode 10 - Types of Salt, Brine Basics, and Weight Ratios in Fermentation Play Now | Play in Popup | Download
