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fermented foods

  • Sweet 'n sour rhubarb pickles 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 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 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 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 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 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 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 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 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?