 I love adding fruit to my salsas, both to add nuanced sweetness as well as to temper the dip’s spiciness. When making a fermented salsa the fruit’s natural sugars help to expedite fermentation, which can be helpful as temperatures begin to dip. I’m still able to get both tomatoes, peppers and even stone fruit at the farmers market (one of the big perks of living in California!) so this recipe is a no brainer.
I used a Fresno pepper because it has a robust amount of heat and it is red, which blends nicely with the other colors in the salsa. You can substitute with another chile of choice or omit entirely depending on your heat preference and tolerance.
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Garlic has excellent antibacterial and antimicrobial properties. I like to incorporate more garlic into my diet during the cold and flu season as a delicious, preventative precaution. These simple recipes help to make raw garlic more palatable. The sweet preserved garlic can be used as a tea and the savory preserved garlic can be used to make dressings, soups, or a stir-fry.
 Do you find yourself with an excess of sourdough starter on your hands from bread projects? A simple way to use up your starter would be to make these fabulous waffles. I love the tang that sourdough starter imparts so I like to let mine ferment overnight at room temperature or even for a couple days in the fridge.
 This is a terrific way to use spent grains. I occasionally make rejuvelac with sprouted wheat berries and then use them to make bread. The sprouting makes the grains more digestible and reduces the presence of the anti-nutrient, phytic acid. Miso provides additional bacterial and also yields a savory, umami flavor.
This is an all-purpose batter that can be used to make idlis, dosas and even uttapams. It’s very simple to make but it just requires a bit of forethought as it needs to ferment. In South India the climate is very hot year round so the batter will ferment overnight quite easily. If you live in a more moderate climate consider either letting the batter ferment an extra day or adding a pinch of yeast after everything is blended together.
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