Sweet ‘n sour rhubarb pickles
by Kim Christensen | Sour, sweet, and heavily spiced, these pickles are a bold addition to a relish tray or served with Indian, Middle Eastern, or North African dishes.
Cultured curried carrot sticks
by Kim Christensen | Slightly sour, slightly salty, slightly spicy, and plenty crunchy - serve along side sandwiches or wraps, Indian-style meals, as part of a relish tray, or eat straight out of the jar.
Dairy-free coconut kefir berry ice cream
by Kim Christensen | Tastes a lot like a strawberry malt and has just a hint of that cultured tartness on the finish. A mix of berries, a bit of agave nectar, and some stevia add just the right amount of sweetness.
Cultured kohlrabi dill pickles
These naturally fermented, vinegar-free kohlrabi “pickles” are crunchy, salty, and tart, and very reminiscent of classic cucumber pickles.
Tempeh with broccoli
I love tempeh, especially when browned in a bed of caramelized onions and garlic and paired with a vegetable like broccoli, winter squash or sweet potato.
Spicy mustard green & miso vinegar-free salad dressing
Thick and bitey and creamy and wonderfully bright green, with a pungent flavor that intensifies as it sits.
Cultured veggies: Red Sea sauerkraut, pickled pearl onions, pickled beets
Packed with probiotics and flavor, these cultured veggies are sure to please the palate.
Fermented foods and vinegar
Dear Susun, There seems to be a lot of controversy over whether or not fermented foods and vinegars are appropriate for those of us with candida. How do you feel about this?
Benefits of Raw & Fermented Honey
Dear Sally, I've heard that there is a big difference nutritionally between raw honey and regular store-bought honey. What are the nutritional benefits of raw honey?