Category: 52 Weeks of Bad A** Bacteria
This recipe for lactofermented Thai basil “pesto” is so delicious! The first time I made this was the first time I've ever fermented anything other than your standard veggie and brine ferment, so I have to admit, I was a bit nervous. I cannot take credit for the concept of fermented pesto, as I first...
I am slooooooowly going through my old ferments and getting them updated for the anaerobic fermenting vessels. I will, at some point, get them all updated. It's just going to take me awhile! 🙂 I did get my original pickled onion recipe updated and that is what I'm sharing with you this week. This recipe...
Oh hello! I am sure you thought that my fermenting had fallen off the face of the earth. I am ashamed to admit it, but I haven't posted a new fermenting recipe since the first of September. Eek. The reasons for this are many, but I'm not going to go into that here. Let's just...
When I started out on this lactofermentation journey this year, the very first ferment that I made was fermented garlic. It was so easy to do and the results were amazingly delicious. The cloves lost their heat and almost became buttery in texture. The flavors were strongly garlic, but they were more complex than just...