Announcement: New Edition of Real Food Fermentation

I'm excited to announce that the revised and expanded second edition of Real Food Fermentation is officially coming out THIS TUESDAY 25 January 2022!

Click here to buy it on Amazon. (Amazon is not my favorite, but it is crucial for driving early sales.)

Or share this link: https://amzn.to/3fRQ2hG .

Sour Cream and Onion Dip

Do you ever find yourself craving sour cream and onion dip?

I do.

But store-bought sour cream and onion dip is exactly the sort of processed food that gives processed food a bad name. And rightly so.

What do?

Well, what is the essence of sour cream onion dip?

UMAMI.

No, I'm not talking about a family member. I'm talking about the Fifth Taste: yumminess. Or glutamate, if you want to be boring about it. More here.

What are some healthy umami ingredients? Onion. Miso. Amino sauce. Nutritional yeast.

Here's what I did:

Ingredients

• 1 pint (500g) grass-fed, high-fat sour cream (or non-dairy equivalent of your choice)
  
• 1 medium yellow onion, minced finely or grated (raw yellow onion has the most zing, but you can vary this)
  
• 3 Tbsp (45g) miso (any variety) (or amino paste of your choice)
  
• A couple of glugs of fish sauce or soy sauce (or other amino sauce of your choice)
• Some fresh-ground white pepper (or pepper of your choice)
  
• 2 Tbsp (10g) nutritional yeast flakes

Procedure

Thoroughly mix all ingredients except the nutritional yeast. Then mix in the nutritional yeast.

Put it in the fridge for half an hour.

Remove from fridge, taste, and adjust flavor as needed by adding more of whatever you think it needs.

Serving Suggestions

Dip things in it!

Why Natto?

(obligatory natto "money shot")

My latest Instagram project is #19DaysOfNatto.

What is nattō? Why natto? And why 19 days?

Sourdough Herb Crackers Update

 A while ago I wrote this:

http://feedmelikeyoumeanit.blogspot.com/2020/05/sourdough-discard-math-and-crackers.html

I've been refining my recipe since then.

Top points

• I make these crackers in small batches, both because that suits my sourdough discard rhythm and because smaller batches cook more evenly in my oven. Use bigger batches if you like.
• I use soaked flax seeds because they're delicious and they absorb my brine.
• Use whatever (sourdough) starter and whatever seasonings you like. But don't be shy about the salt unless you have a reason to be.
• Kimchi-brine crackers are fantastic.

Cauliflower Purée Soup

Cauliflower is not my favorite vegetable. In fact, cauliflower and broccoli are near the bottom of my list.

So why would I post a cauliflower recipe on my blog?

The immediate answer is: I served some to a friend, and he asked me for the recipe. I figured I might as well share it here.

The more general answer is: