Dehydrated kraut seasoning

dehydrated kraut seasoningI’m not sharing any new ferments this week… but this is close. Not everything that I make is always a success. Sometimes things are too mushy or I just don’t care for the taste. What better way to “save” those not so savory ferments than to dehydrate it and grind it up to use as seasoning?

I used my dehydrator on the lowest setting (95 F) so that the probiotics in the sauerkraut will stay alive. Then I used a food processor to grind it up.

I used some of the seasoning to top cooked asparagus. Delicious! This is purely for taste. But if you do care about keeping the probiotics alive, turn off the heat before you add the seasoning to your foods.

Note: I had regular cabbage, purple cabbage, and butternut squash in this seasoning. 

dehydrated sauerkraut

dehydrated sauerkraut seasoning

Fermented Russian Tomatoes

Russian Tomatoes

Some fermenting peeps turned me onto Russian tomatoes. The recipe calls for you to make jars and jars of this stuff. I’m not about to ferment 30 tomatoes until I know I like something. I converted the recipe and used grape tomatoes instead.

And do you know what? I love Russian tomatoes!

Blend up some of these fermented tomatoes and some fermented hot sauce, and you have instant salsa! I will never have to buy the jarred stuff again.

Fermented Russian Tomatoes
  • 2 pints of grape tomatoes
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon sugar
  • 2 cups water
  • 1 Tablespoon chopped up dill
  • 2 to 4 cloves of garlic, chopped
  • 1 bay leaf
  1. Heat up a small amount of water. Dissolve sugar and salt into it.
  2. Add in remaining water to cool it down.
  3. Poke holes into the tomatoes with a fork.
  4. Pack the tomatoes, dill, garlic, and bay leaf into a clip top jar. Pour in salt and sugar brine until it covers everything.
  5. Close the lid and let ferment 1 week.

Adapted from Effortnesslessly.

If you are using mason jars, then release the pressure by opening the cap once in awhile.  There is no need to do so if you are using clip top jars.  Put a towel or plate underneath the jar in case it gets too happy.



Master Tonic (aka Fire Cider) for cold and flu season

I got fancy and used my own homemade apple cider vinegar for this batch.

I got fancy and used my own homemade apple cider vinegar for this batch.

I’ve been meaning to post about Master Tonic for awhile now. It is a traditional remedy popularized by Rosemary Gladstar and where the coined term Fire Cider came from.. Well, it just so happens that I’m feeling under the weather so what a perfect time to talk about it. This is something you don’t want to wait until you’re sick to make.

At the first sign of getting sick, I take a swig of this. Woooweeee!!! It’s strong but it keeps the sickies away. I’ve been dosing myself on fire cider, elderberry syrup, honey ginger, and bone broth the past week to build up my immune system. I haven’t been drinking my kombucha as I normally do so my body was just prime for attack. I did notice that my cold symptoms were lessened than those of years previous. I am not up all night coughing like I used to.

Run to your health food store and get these ingredients now because it’s awesome stuff. It works!

Use equal amounts of:

  • Ginger
  • Tumeric (tumeric powder can be used if you can’t find fresh)
  • Horseradish
  • Lemon
  • Jalepeno
  • Garlic
  • Onion


Optional things to add:

  • Peppercorns – to help absorb the properties of turmeric
  • Burdock root
  • Orange

1. Chop, mince, blend… however you want to do it… your ingredients and put them in a jar. Pour apple cider vinegar until it covers everything.

2. Put a cover on it and let infuse for 4 weeks. You do not need to weigh things down. Just give it a nice shake once in awhile.

3. After 4 weeks, strain the liquid out into another jar and add honey to taste.

Adapted from Mountain Rose Herbs.

Do not throw out the pulp after you’d strained it. Save it in the fridge and put them in your tea. Put it in your soup. Dehydrate and pulverize for a seasoning mix. No waste!



Fermented hot sauce

Killer hot sauceI’ve made hot sauce before. But this… this hot sauce is just out of this world good. It’s so easy. No cooking, no boiling, no messy pots and vinegars smelling up the kitchen making you cough. The first batch I ever made was consumed within a week. So this last time, I went slightly bigger (and hotter). This batch lasted a little longer because it’s too hot for my husband just to eat with tortilla chips.

Use whatever hot peppers you find. I used a mixture of hot peppers I found at the grocery store: Anaheim, serrano, jalepeno, haberno… I feel like I’m missing something. Use just jalepenos for a nice mild hot sauce that’s perfect throwing into salsa.

1. Mix 2 teaspoon kosher salt into 2 cups water. Stir to dissolve.

2. Cut up your peppers and stuff them into jars. Throw in a cut up onion and some garlic too. (I do not have the onion shown in the photo below because I had a whole jar of fermented onions that I drew from when I was ready to make the hot sauce).

fermented hot sauce

3. Pour brine until it covers the peppers. Let ferment for 4 weeks. If you are using a mason jar, open the cap occasionally to release the pressure. Put a bowl or towel underneath your jar in case it gets too happy.

4. Throw everything in the blender and blitz it into hot sauce.

This second batch is almost gone! I’m on the hunt for more red and beautiful hot peppers again.

Fermented hot sauce
  • Assorted hot peppers
  • 2 teaspoon kosher salt
  • 2 cups water
  • garlic (optional)
  • onion (optional)
  1. Dissolve salt into the water to create a brine.
  2. Cut up peppers and onion.
  3. Pack peppers, onion, and garlic cloves into a jar.
  4. Pour brine into the jar until it just covers everything. Make more brine if necessary.
  5. Let ferment 4 weeks.
  6. Pour everything out into a blender and blend until desired consistency.



Daikon kimchi (daichi)

Daikon kimchi daichi

I am obsessed with daikon kimchi lately… or what I like to call daichi (it’s a newly coined term by me.) It’s julienned and perfect for sandwiches, salads, hotdogs, and as a regular side. Oh, and can you say bahn mi? I promised my husband that I “might” make him some sourdough banh mi. These will go perfectly in a bahn mi sandwich.

We opened this 750ml Fido jar and it would have been devoured in just 3 days if the husband was home for dinner that night. It is a quicker ferment so it really ties us over until the krautchi is ready to be eaten.

This is daikon radish. It’s awesome and I love this stuff.


Here’s how I make daichi:

1. Mix 2 teaspoon kosher or sea salt in 2 cups of water to create the brine. Stir to dissolve.

2. Julienne 1 large or 2 small daikons and 3 small carrots. The ones I get are from the Trader Joe’s lb bags so they are pretty small carrots. See above… my daikons are pretty small as well. I use this doodad to julienne.


3. Cut up 3 stalks of green onion and cut up 3 cloves of garlic finely.

4. Put in 2 to 3 teaspoons of Korean pepper flakes. I add in pepper flakes until I like the color. Using food safe gloves, mix it all in.

daikon and carrot kimchi

5. Pack everything in a 750 ml clip top (I use Fido) jar. Leave about 1 inch headspace.

daikon kimchi

6. Pour the brine into the jar until it covers the daikon and carrots.

daikon kimchi

7. Let ferment 5 to 7 days.

It is pretty packed in there so no need to weigh it down if the brine is covering everything. Put a plate or towel underneath the jar. It could get happy and overflow. If you are using a mason jar, release some pressure by opening the lid. It is not necessary to do that with a clip top jar.

I love eggs in the morning topped with daichi.

I love eggs in the morning topped with daichi.

...and one more feast for the eyes before I let you go.

…and one more feast for the eyes before I let you go.

Daikon kimchi (daichi)
  • 1 large or 2 small daikon, julienned
  • 3 small carrots, julienned
  • 3 stalks green onion, cut up
  • 3 cloves garlic, crushed
  • 2 to 3 teaspoon Korean pepper flakes
  • 2 teaspoon kosher or sea salt
  • 2 cups water
  1. Mix salt into water and stir to dissolve to create the brine.
  2. Add daikon, carrots, green onion, and garlic in a large bowl.
  3. Put in Korean pepper and mix until all the peppers are coating the vegetables.
  4. Pack everything into a 750 ml clip top jar.
  5. Pour brine until it covers the vegetables.
  6. Let ferment for 5 to 7 days.




Kombucha Diaries contributor

I’ve been making kombucha for almost a year now. Kombucha is a sweet fermented tea with many health benefits. I discovered it when I was pregnant with my 17 mo (though I didn’t drink it then). I started drinking it and loved how I felt. Of course, like many others before me, I could not see myself spending almost $4/bottle for long.

I discovered that I can make my own. Sweetened tea is fermented with a symbiotic colony of bacteria and yeasts (scoby). Little did I know that I’d be sucked into the hole of kombucha making. I’m now a contributor to Kombucha Diaries, a collaborative resource for home brewers by home brewers.

I co-hosted a project called The Diversity Project. The idea was too combine kombucha starters from many sources to create a scoby. This scoby then will have all the beneficial bacterias and yeasts from all the different sources. Read my post on the Diversity Project here.

The scoby that was formed by combining 8 separate kombucha starters. She is named Dee.

The scoby that was formed by combining 8 separate kombucha starters. She is named Dee.



Fermented celery sticks

Fermented Celery sticks

Fermented celery sticks are something that I’ve been meaning to try. It sounds weird but it actually is quite tasty. It’s crunchy and not at all sour like I imagined it to be. It has a pleasant saltiness to it. If you have kiddos that like celery sticks, they’d enjoy this with some peanut or almond butter… or enjoy just like it is because it is so much tastier than regular old celery sticks. And as a bonus, they’re getting more probiotics in the process.

Here’s how I made it:

1. Mix 1 teaspoon salt into 1 cup of water. Stir to dissolve.

2. Cut up 4 to 5 stems of celery into sticks about 4 inches in length.


3. Stick them into a half-pint jar. Just for fun, I added some dehydrated dill. I may add some garlic next time.

fermented celery sticks

4. Pour the brine over the celery sticks until it is covered.

5. Cover with a lid and let ferment for 5 to 7 days.

You may have left over brine. Save it for a future ferment!

Fermented celery sticks
  • 4 to 5 stems celery, cut into sticks
  • 1 teaspoon salt
  • 1 cup water
  • 1 teaspoon dill (optional)
  1. Dissolve the salt into the cup of water to create the brine.
  2. Stuff the celery sticks into a half pint jar.
  3. Put in dill if using.
  4. Pour the brine over the celery sticks until just covered. Screw on the top.
  5. Let ferment 5 to 7 days.


Krautchi – sauerkraut and kimchi fusion

Krautchi sauerkraut and kimchi

I’ve been making sauerkraut and kimchi for about a few months now. It’s harder to get Napa cabbage for kimchi. So I decided to make kimchi using regular cabbage… my version of krautchi is born. There are other versions out there. I just threw in whatever I felt like. And I even just added in the Korean pepper flakes until I like the color. Very scientific and precise ;). Though, I am actually loving krautchi more than regular kimchi because the cabbage is so crunchy but with the delicious spiciness you get with kimchi. Can you make this without Korean pepper? Sure. It won’t have the same flavor profile but I’ve used paprika and regular pepper flakes before with regular kimchi. Go ahead! Don’t be afraid to experiment.

On another note, did you know that just 2 oz of sauerkraut has more probiotics than a bottle of probiotic pills? And with krautchi, you get all the extra flavor as a bonus. Here’s how I make it:

1. Cut up cabbage. Use 3/4 Tablespoons of kosher or sea salt per pound of cabbage.  Massage the salt all over the cabbage.

krautchi 2. Add in julienned carrots and daikon and cut up green onions. I use this to julienne the daikon and carrots.

3. Cut up a pear, ginger, and garlic and process it into a paste in the food processor. Work in the paste and Korean pepper flakes into all the vegetables.

krautchi4. Let everything hang out for about 3 to 6 hours until cabbage starts to look wilted. I added some fish sauce before putting them in the jar… just for kicks and giggles.

5. Stuff everything in a jar. I weigh it down with a 4 oz jelly jar with clean rocks in it.


krautchi The brine will not cover everything right away. Wait about 24 hours and the brine should cover all the vegetables. Let ferment about 2 to 6 weeks.

I was impatient and started eating my krautchi at 9 days. It was crunchy and delicious! Now everything is gone and I’m waiting impatiently again until my next batch is ready.

krautchiBut in the meantime… I may or may not have licked the screen looking at this. I’ll never tell.

Krautchi – sauerkraut and kimchi fusion
  • 3 to 5 lb cabbage
  • use ¾ TBSP kosher or sea salt per lb of cabbage or/ 3 TBSP for 5 lbs
  • 1 daikon julienned (optional)
  • 3 carrots julienned (optional)
  • 3 stalks green onion, cut up (optional)
  • 1 pear, cored and cut up
  • 1 inch ginger
  • 3 cloves garlic
  • 2 TBSP Korean pepper flakes
  • 1 TBSP fish sauce (optional)
  1. Cut up cabbage and massage the salt all over it.
  2. Add in julienned daikon, carrots, and green onion if using.
  3. In a food processor, process the pear, ginger, and garlic into a paste.
  4. Massage the paste and Korean pepper flakes into all the veggies.
  5. Let sit out for about 2 to 6 hours until cabbage has wilted and releasing liquids.
  6. Stuff all the veggies into a clip top jar. Weigh it down and close the lid. The brine will not cover everything right after. After 24 hours, more liquids will be released by the cabbage and should cover all the vegetables if weighed down properly.
  7. Let ferment 2 to 4 weeks. Let your taste buds be the judge of when it’s done.





Lazy wo(man)’s way to make nut milk

nut milk made easyI stopped making my own nut milks for awhile after I came back home from visiting the in-laws. I just couldn’t get back in the groove. Even though it is easy, sometimes just adding one more thing to the list just seemed exhausting.

Recently, I started making nut milks using an immersion blender and making a nut milk concentrate instead.  It eliminates the washing of a large blender and the annoying blade.  Since I’m making it concentrated, there is less milk to squeeze through the nut milk bag.

1. Soak your nuts overnight.

nut milks made easy

2. Drain the water. Add in about the same amount of water you have of nuts. Blend with immersion blender right in the jar.

nut milks made easy

3. Secure a nut milk bag (<– my absolute favorite nut milk bag) over another jar. Use at least a liter jar so that there’s room to hang. Pour the nut milk mixture in the bag and strain. I leave it in the fridge and let it do its thing until I’m ready to deal with it.

making nut milks made easy


nut milk made easy


When I’m ready to deal with it, I take the nut milk bag off and do a final squeeze or two. What is there is a very concentrated nut milk. Now, I water it down until it’s to my liking. Normally, that’s about 3 to 4 cups of water total. I don’t add any sweeteners to my nut milks, but you can add a date or two in the blending stage. Alternately, you can add honey or maple syrup after you’d watered down the milk concentrate.

I save the discards in a container in the freezer until I’m ready to put them in the dehydrator to make cashew flour.

With this new method, I can say I’m once again liberated from store bought nut milks once again!




Make your own Pomegranate vinegar

Pomegranate vinegar

Pomegranate vinegar is very trendy lately. All the cool Korean pop stars are drinking “red vinegar” for weight loss. I’m not about fad diets but wanted to make some speciality vinegar… just because. Why not?

Most of the pomegranate vinegars I saw online involved just infusing fruits with white distilled vinegar.  I wanted REAL vinegar. For a 16 oz bottle, you can expect to pay $20. I found this recipe for cherry vinegar and used it as a guide.

It also grew a lovely mother of vinegar or MOV (the filmy blob on top in the above photo) for me that I can use to jump start future batches of vinegar. I bottled it up in an old Braggs acv bottle. It looks gorgeous and fancy :). If you want something different for salads and marinades, try some pomegranate vinegar. And since this stuff is also raw and live, it’ll have tons of beneficial bacteria just like apple cider vinegar. Drink up!

1. I used the arils from 2 pomegranates.

pomegranate vinegar

2. Added water and sugar. Then I used an immersion blender and blended everything up.

Pomegranate Vinegar

3. Then I added 1/2 cup of raw apple cider vinegar as a starter and put a paper towel on top with a rubber band.

4. I stirred it daily for 7 days and then strained it. It hung out for 4 weeks and then it was done.


Make your own Pomegranate vinegar
  • 2 pomegranates – arils removed
  • 3.5 cups filtered water
  • ¼ cup organic sugar
  • ½ cup raw apple cider vinegar
  1. Blend up the arils with water and sugar.
  2. Put it in a half gallon jar.
  3. Put a paper towel on top with a rubber band around it.
  4. Stir daily in the same direction for 7 days.
  5. Strain.
  6. Put it back in jar with paper towel and rubber band on top and let sit about 3 to 4 weeks.