Recipes

Lone Star Salsa

Posted by Bill Hettig on 31st May 2015

Lone Star Salsa

A two-quart batch of our Lone Star Salsa starter will make ten or more quarts of salsa—just when you’re ready. And for pennies on the dollar over store bought, pasteurized brands. There is …

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Ludwig Van Beets

Posted by Bill Hettig on 31st May 2015

Ludwig Van Beets

The Old World Dutch were among the earliest to bring back spices from Asia. You can sense the cook’s pinches and dabs of rare spices evolved into a traditional Dutch blend known as Speculaas, which …

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Posted by BIll Hettig on 30th May 2015

Ludwig van Sauerkraut

The Old World Dutch were among the earliest to bring back spices from Asia. You can sense the cook’s pinches and dabs of rare spices evolved into a traditional Dutch blend known as Spe …

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Posted by Bill Hettig on 29th May 2015

Euro-Kimchi, East Meets West

Make sauerkraut without a scent of fermentation! This is a unique twist on traditional sauerkraut by borrowing ingredients and flavors from our friends to the East. East meets West with Eur …

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Posted by Bill Hettig on 28th May 2015

Kimchi Tartar Sauce

Kimchi Tartar Sauce is East-West fusion made in a wink. Use on fish, tofu, eggs, chicken, portobello mushrooms. This has become our major mayo topper for just about anything! Ingredient …

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Posted by Wendy Jackson on 28th May 2015

Kimchi Relish - Sweet and Sour Spicy Condiment

Use Kimchi Relish - Sweet&Sour Spicy Condiment as a ready-made fermented relish like you would use ketchup, relish or taco topper. I watched this sweet-sour condiment made on the Kimchi Ch …

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