Chipotles in adobo are one of those pantry staples that I always have around the house, but it never would have crossed my mind to make them myself. I definitely wouldn't have thought to ferment them.
Milk kefir is a pretty common sight in the dairy aisle these days—or at least it is in California. Much more mysterious is its lactose-free cousin, water kefir. Both drinks are fermented with similar (symbiotic
Would you ever think of making fermented ketchup? I certainly hadn't before pickling up my copy of Mary Karlin's new cookbook, Mastering Fermentation. Yet, after pondering the history of the condiment,
If you have never made your own cream cheese, this week is the week to start. And you should do so with Mary Karlin's recipe in Mastering Fermentation. Made with a one-to-one ratio of cream to whole milk,