Fermented, Pickled and preserved

Fermented Grape Leaves

Across the Mediterranean basin, grape leaves are preserved so their short spring season can stretch through the year. The best leaves for this are ...

Almond Cheese

A recipe from the kitchen of Tami Tzori of CityTree. Tami makes cheeses and dairy-like foods without dairy. She calls this one cheese-without-bo...

Fermented Brown Rice

Like other whole seeds, brown rice can become easier to cook and gentler to digest after soaking, sprouting, or fermentation. One useful method com...

Fermented Garlic

In the past, it was customary to prepare this recipe when a child was born, and to open the jar only when that child turned thirteen. Of course, y...

Making Vinegar – A Basic Recipe

Vinegar is essentially wine, or any other natural alcoholic drink, that has soured. The word vinegar comes from Old French vin aigre, meaning “sour...

Lightly Cured Fish

Eitan Sasson, a cooking workshop instructor, chef at the Gocha restaurants, and a graduate of our annual program, came to teach this year's program...

Bresaola

Curing meat is one of the oldest ways to keep food, drawing out flavors that only time can create. The method is simple. Patience does the rest.

Fermenting in Salt Brine: General Guidelines

Salt-brine fermentation is a technique you can apply to a very wide range of vegetables. We ferment cucumbers, carrots, kohlrabi, cauliflower, okr...

Wine Vinegar

The process of making wine vinegar is very simple, but it requires patience. When I was in Italy, I once stayed with a local family. On their kitc...

Lightly Cured Mullet

This recipe is inspired by Eyal Elhanti. Safety note: This recipe uses raw fish that is lightly salted, not cooked. Use only very fresh fish fro...

Reusing Fermentation Brine

After many vegetable ferments, there is salty, flavorful brine left in the jar. There is no need to pour it down the drain. When the original ferme...

Fermented Pancakes

These pancakes can be made from different flours, or from soaked and sprouted dry grains and legumes. If using whole grains or legumes, soak and sp...

Local Miso

Making miso is a long process with several stages. First, koji is grown; then the koji is mixed with cooked grain, salt, and water, packed tightly,...

Homemade Mead

The honey used to make mead must be natural and unheated.

Fermented Cashew-Almond Cheese

This plant-based cheese begins as a smooth cashew-almond cream and becomes tangy through a short, lively fermentation. It is useful anywhere you wa...

Fermented Cabbage (Sauerkraut)

It all really starts with cabbage - it’s the easiest thing to ferment. It’s as simple as two ingredients: cabbage and salt.  That’s it!   1 ...

Apple Cider Vinegar

The sugar in apples ferments easily, which makes apple cider vinegar the simplest homemade vinegar to prepare.This vinegar is excellent for seasoni...

Fermented Lemons

We have two recipes, both keep for three months. Typically, the fermented lemons are used as an ingredient in further recipes.  You have the optio...

Sourdough Starter

This method produces a stiff sourdough starter, also known as old dough or pâte fermentée. Unlike liquid starters commonly used in modern bakeries,...