When I recently came home with ten pounds of cabbage from my farm CSA I knew I had to experiment with some new sauerkraut recipes. My goal was to make as many different sauerkraut recipes as I could but without going to the supermarket. I just wanted to use whatever I had lying around at that […]
If you’re like me, getting your family interested in fermented foods is no small task. So when my Mom emailed me and expressed interest in trying out some fermented recipes from my blog it was like a hand vaulted out of my computer screen and slapped me in the face. For a moment, I didn’t […]
Every now and then I come up with a recipe so stunningly fantastic that the more common recipe I’ve adapted it from seems to pale in comparison. This is exactly the case with Japanese fermented cucumber pickles. Seriously, I don’t know that I can ever enjoy regular ol’ dill pickles ever again. Just seems so […]
Oh how I love thee fermented peach chutney! It’s one of my absolute favorite summertime condiments. Fermented peach chutney pairs beautifully with so many grilled meats such as pork chops, chicken and fish. You can spread it on a piece of sourdough toast, add it to almost any type of salad or even use it […]
Have you ever made mango salsa? How about fermented mango salsa? Yup, me neither. So when fellow Nutritional Therapist, Trish Carty, a fermentation expert, contacted me about doing a guest post for a fermented mango salsa, I was all for it. In fact, this is the first ever guest post on Fearless Eating! So let’s […]
Oh, how I LOVE lacto-fermented pickles in the summertime. There’s just something about a cool, salty pickle spear on a blistering hot summer day that is oh-so-satisfying. But you know what I love even more than lacto-fermented pickles? The juice of lacto-fermented pickles. I know that makes most people squirm, but a salty swig of […]
I’m going to start out this blog with a genuine question that I’ve been curious about for a while. Why do people make pickled red onions (or any onions) when lacto-fermented red onions have so many more benefits? I ask because the reason I made lacto-fermented red onions for the first time was that a […]
Instead of Napa cabbage, use bok choy. OK, that’s a wrap. Thanks for stopping by my blog. Good night everyone! All joking aside, it really is that simple to make bok choy kimchi. Of course, if you’ve never made kimchi before, it’s not that simple. So I’m here to help! How to Make Bok Choy […]
Last week I made lacto-fermented carrots for the first time. Any time I ferment something for the first time, I’ll do it in small jars and I usually do three variations with three different combos of herbs, spices, and veggies. I’ll write the ingredients on masking tape and label the jars. This gives me a better idea […]
My vegetable CSA opened last week and they had radishes galore – reds, purples, and even white radishes. Now truth be told, radishes are not my favorite vegetable. Their pungent flavor always seems to shock my taste buds. But lacto-fermented radishes are a completely different story! The fermentation process really softens their flavor and I […]
In this post, I’m going to show you how to make a simple kimchi recipe. Because if you google “how to make kimchi” I guarantee no two recipes will be the same and some will be quite complicated. I’ve read that there are over 100 types of kimchi in Korea, kimchi’s country of origin. This […]
You wouldn’t believe how easy it is to make lacto-fermented summer squash and zucchini pickles. Better yet, it’s a great way to use up all that extra summer squash and zucchini. But first, a quick tidbit. A lot of people ask what the difference is between summer squash and zucchini. Zucchini is a type of green […]