Makgeolli – Korean Farmer’s Rice Beer / Wine

Rice beer? Rice wine? It get’s called both, but makgeolli more closely resembles what we colloquially refer to as beer. The actual process of making it is a pretty far cry from both, however. Chances are you have never heard of makgeolli (pronounced mak-KO-ly). I have met two people – ever – who knew what…

How to Make a Basic Sauerkraut

Real, homemade sauerkraut is lactofermented, probiotic, and will keep (especially in the fridge) for pretty much eternity.  Since plain cabbage on its own is pretty unpalatable, and also gives most people terrible, noxious gas, my personal feeling is that every last shred of it should be pickled. Now, when I say pickled, I mean lactofermented…

Winter Garden Borscht – Survival Food Made Delicious

The biggest mistake that people make when it comes to Borscht is to believe that there is only one proper way to make it (or spell it, for that matter). There are borscht recipes hailing from dozens of countries and ethnic groups, each with their own unique ingredients, flavors, and color variations. Originally, borscht was…