Recipes

Posted by Bill Hettig on 23rd Dec 2015

The Ken of Kimchi

Kimchi and other brine fermented vegetables balance cooked foods. They are found at the table of most long-lived societies. A bite of cooked food with a chew of pickle. Flavor + digestive enzymes + …

read more

Easy-Peasy Dill Pickles

Posted by Bill Hettig on 28th May 2015

Easy-Peasy Dill Pickles

No Knife Required!? In one of the most unusual requests ever, I had to reinvent a way to make dill pickles for a supermarket chain who has a special customer focus. Not any superma …

read more

Advanced Sauerkraut Making

Posted by Bill Hettig on 25th Feb 2015

Advanced Sauerkraut Making

In Alsace in NE France, by the 16th century, “a trade existed known as surkrutschneider—literally, sauerkraut tailor." Their trade was to make individual recipes of sauerkraut for the family that h …

read more

Pickled Peppers - Escabeche

5th Feb 2015

Pickled Peppers - Escabeche

Add Color and Heat! Chile Peppers - the Number One Spice When Columbus landed in the New World, he thought it was the Old World. In search for pepper and other spices he came upon chiles. Since …

read more

Asian Slaw with Coconut Water

Posted by Bill Hettig on 3rd Feb 2015

Asian Slaw with Coconut Water

Please view this recipe being made on our iTunes site or our YouTube page. We are going to ferment packaged coleslaw mix with an Asian spin,.  I am going to go ahe …

read more