Subscribe
Sign in
Home
Notes
Archive
About
Latest
Top
Discussions
The Magic of Terroir in Koji Ferments
Why sourcing matters
Nov 4
•
Peter
5
October 2025
Mushroom Pho Miso
Zero-waste deliciousness
Oct 15
•
Peter
8
10
Oil-Cured Fermented Chiles
A glorious way to preserve summer heat
Oct 9
•
Peter
7
8
Preserving the Harvest
Even a neglected garden can still produce a lot of food
Oct 7
•
Ellie Markovitch
9
3
September 2025
Simply Enjoyed Tin(n)y Fish
Celebrate Local Seafood with Readily Available Umami Oil
Sep 30
•
JD
2
2
Back to Basics #2: Cucumbers Three Ways
Our second video class
Sep 28
•
Peter
and
JD
1
3
59:27
Making Beans Craveable
A transformative hack
Sep 25
•
Melissa Hoffman
6
19
Tepache Chutney
Byproducts for the win, again
Sep 23
•
Peter
4
2
Fermented Chile Powder
Another byproduct that's as useful as the thing you meant to make
Sep 20
•
Peter
5
2
Thirty Plants. One Jar.
AKA a kraut you’ll put on everything
Sep 16
9
2
Grate Kraut
A favorite method for late-summer bounty and beyond
Sep 11
•
Peter
16
8
Fleeting Flavor
Capturing the brief flavor moments of green seeds and flower buds with fermentation
Sep 9
•
Kirsten K. Shockey
15
3
This site requires JavaScript to run correctly. Please
turn on JavaScript
or unblock scripts
