My Year of the Cucumber

I feel grateful for the cucumbers. I killed my tomatoes this year. There, I said it. I think it was a combination of poor transplant timing, a non-gardener house sitter, and the persistent rain this year, but they seemed like they barely stood a chance. Maybe it’s just as well – I am usually cursing…

Kimchi Ramen

People are put on earth for various purposes; I was put on earth to do this. Eat noodles right here.

Spring Radish Kimchi

One of my favorite things about spring is the abundance of radishes. This radish kimchi was my first preparation for our wedding reception!

Cranberry Kombucha

 I look forward to cranberry season each fall; the tart, astringent berries are a real treat! Although there are always cranberries in the freezer section, I prefer to buy them in season to save money and appreciate a special fruit of the fall. Around the holidays I like to make several cranberry concotions, including the…

Wild Hard Cider

I have been making wild fermented hard cider for about two years, and I’m starting to feel like I’ve learned a few lessons along the way. Making cider can be incredibly easy but also a long quest. Most commercial producers make a fairly clean-fermented product. They source shelf stable apples, pasteurize the pressed juice, pitch a champagne yeast…

Pumpkin Kimchi

I really love the flavors of this kimchi: tangy pumpkin and dark leafy greens fermented with bright ginger, fall apples, and chiles.

New Year’s Miso

Miso is a seasonal ferment, begun in the winter, aged through summer, and ready to be enjoyed in fall.


Giardiniera, that delicious mixed veggie bowl of tangy, salty, tasty pickles, is ridiculously easy to make. Gather up any extra veggies you have, chop them up, and toss them in. You’re on your way to an amazing side and snack. I do enjoy cauliflower, garlic, carrots, and pepperocini as the backbone of any good giardiniera, but you…

Summer Solstice Kimchi

Here’s a recipe for a unique kimchi I made using garlic scapes and radish sprouts. It’s delicious, probiotic, and a great topping for chicken tacos and rice bowls!

Strawberry Wine

Strawberry wine!? I’ve never had it before, but this year I thought it was time to try. I crushed a lot of strawberries, added some honey, and started a wild fermenting strawberry wine! I’m still waiting for the finished result, and I’m really excited. I buy strawberries in season at peak ripeness as local and…

Salt Preserved Lemons

For this preserve I used with lemons foraged from a trash heap after the winter farmer’s market. This preparation is a perfect use of bagged lemons – I am often drawn to low cost bags of lemons only to watch them get old when I don’t use them all. Salt-preserving citrus is also a great tool for surpluses…