A refreshing fermented beverage of juniper berries and lemon from Sarajevo.

What am I to do with all of the discarded sourdough starter? I know the question has probably run through your mind because as a shepherd to this living creature, it kinda feels awful to simply throw it into the bin (even if it is a compost bin).

This is my go-to. It is super simple, and really only a set of guidelines. Sometimes I roll it super thin, other times I keep it kinda thick. Sometimes I will add some fresh herbs in when I am kneading the dough, or sprinkle the top with some parmesan cheese. No matter what, there is always a sprinkling of some nice quality salt on the top.

The word shrub, like sorbet, sherbet, and syrup, all are derived from the Arabic word sharab meaning beverage. Pre-refrigeration, the only way to preserve fruit juices were to douse them heavily with sugar, alcohol, or vinegar.

Many of our “familiar foods” such as cheeses, cured meats, yogurt, pickles, sauerkraut, and miso all undergo fermentation, and while fermented tea might sound very weird, there are many documented benefits for bringing fermented foods into your diet.

This week I decided to make a batch of habanero hot sauce with some of the habaneros I have sitting in the freezer from last season. I use this master hot sauce recipe as a guideline to make almost all of my hot sauces because I believe it creates the perfect base for you to create your hot sauce masterpiece.

Surprisingly delicious, unless told, most people have no idea that these fruit leathers are that different from the store-bought ones. Maybe they have a little bit more sourness and zing to them, but honestly, I find them way better than that over-processed, dyed, sugar-filled store version. The tangy flavor and chewy texture of SCOBY is perfectly suited to these on-the-go probiotic-rich snacks.