I am about to make another batch of this delicious mustard. I was surprised to find that I haven’t posted this recipe yet as it is one of my favorites. The cream cheese helps to preserve the pungency of the mustard, making a delicious condiment which is also a probiotic if made with home-made cream cheese as shown in this quick video.

Amounts are variable and according to personal taste. Warning! I like my mustard so pungent it clears out my sinuses with every taste, so you may want to start with less ground mustard and add more tasting it to decide how you like it as you go.

• 1T – 2T ground mustard (I like to use Colemans)
• 1/2 c (or more) home-made cream cheese
• 1 small handful dates (soaked in hot water and mashed)
• 1/2 t turmeric
• 1t ground coriander seeds
• 1/2 t ground cloves
• 1t ground fenugreek seeds
• 1t apple cider vinegar
• salt

Method: Put the mustard powder in little water and mix it around, let it sit about 5 minutes. Boil some water and pour over dates, cover and let sit about 5 minutes, then mash them up to a puree.

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This recipe is adapted from D. Mary’s recipe for Cucumbers in Jars on page 75 in the book Preserving Food without Freezing or Canning

• 1 1/2 T sea salt per quart (litre) of water
• unchlorinated water
• small handful fennel seeds
• 6-10 black peppercorns
• 1 T mustard seeds
• 5-7 cloves
• 5-6 cloves of garlic, sliced
• 8-10 small to medium sized cucumbers, washed
• dill flower heads and leaves
• small handful of coriander seeds
• clean jars with canning tops
• 1 horseradish root, sliced (to keep cucumbers firm)

Method: Add the salt to a bottle of transmogrified water and shake it until it dissolves. Give your cucumbers a good wash and put the spices and garlic into the jar. Pierce the cucumbers with a fork a few times so the brine will penetrate into them. Squeeze the cucumbers upright into the jar (with the horseradish) and place the dill on top.

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Lacto-fermentation is actually safer than canning for the inexperienced beginner as there is less chance of contamination with unwanted bacteria and asparagus are high in inulin which lactobacilli love to eat.

• 1 kg asparagus
• 4 dried chili peppers (optional)
• 6 cloves garlic, sliced
• 10 black peppercorns, crushed
• 1/2 cup Himalayan crystal salt or kosher salt
• 2 liters water

Method Wash and trim asparagus, if the asparagus is fat and tough, peel the skin. Layer asparagus spears, chili peppers, garlic, peppercorns in a large glass jar. Dissolve the salt in the water. Pour the brine over, being sure the asparagus is submerged. Add more water if necessary. Weigh everything down with a plate, stone or a zip-lock bag filled with water. Put in a cool place out of direct sunlight. I usually put a plate or muslin cloth over the top to keep out dust and other unwanted additions.

In a couple days you will see tiny bubbles rising. Skim off any scum that forms on top of the brine. The pickles will be ready in 10-14 days depending on the temperature. The bubbling will stop and the beans will taste sour. Remove the weight skim again, put the lid on and refrigerate or put into a cool cellar for storage.

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I finally realized that even though I spend a lot of time raving on about the wonders of kombucha I haven’t posted a basic description for how to make it. Every ten days I follow this routine which provides me and my man with tasty kombucha tea while the next batch ferments on the countertop. Halve the recipe if you are the only one drinking the kombucha tea.

• 6 liters (quarts) water
• 8 bags strong black tea
• 2 c sugar
• kombucha mushroom (SCOBY)
• 3/4 – 1 c kombucha tea

Method Bring the water to a boil, add the sugar and dissolve. I often like to use unrefined palm sugar or raw cane sugar instead of refined sugar, but this gives the kombucha a different sort of flavor, the refined sugar is meant to be the best to use for kombucha and gives it a light and crisp flavor. I just don’t like using Rogers sugar as I heard they were using GM sugar beets. Add the tea bags and cover the pot (I use a stainless steel stock pot). Let this steep well and cool to at least room temperature.

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This is a very simple recipe, but has a fantastic flavor. Any type of cabbage can be used.

• One firm cabbage
• 2-3 chilis
• 6 keffir lime leaves
• 2 Tablespoon coarse sea salt

Method Cut cabbage into quarters, remove inner core and slice thinly. Alternatively grate or put through a food processor. Put into a bowl. Add sea salt and toss.

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These nutrient packed powerhouses are made even more exciting by the bright pink color the beets create.

• 3/4 c mung beans
• 1-2 slices of beet
• 2 t sea salt or Himalayan crystal salt
• 1/4 c whey
• 1/4 c water

Method Soak the mung beans in water in a quart jar, leave the lid off. Rinse and drain and add fresh water 2-3 times a day or more depending on the weather. Do this for about 7 days. This will be shorter in hotter climates than in cool ones.

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This recipe is adapted from Sandor Ellix Katz book Wild Fermentation.

• 1 ½ c small (pick them when they are young and green) nasturtium seed pods
• 2T sea salt
• 1T whey drained from homemade yogurt
• Spices such as black peppercorns, fennel, coriander, garlic or cloves.

Method Dissolve the salt in about 1 cup water. Fill a half liter jar with the seedpods and your choice of spices. Pour the brine over the nasturtiums and make sure it completely covers all the seedpods. Add the whey.

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(Kovaszos Uborka) this traditional pickle recipe is from the Hungarian Cookery Book by Karoly Gundel (1956)

• 2 kg (4 lb) short thick cucumbers
• 150g (5 oz) bread (made with yeast)
• 20g (1 oz) peppercorns
• 40g (1 ½ oz) salt
• 2 L (4 pt) water
• dill (fresh is best)
• 1 clove garlic
• 2-3 bay leaves

Method: You will need a glass or earthenware jar with a capacity of about 4pts. Toast the thinly sliced bread. Cut off the tips of the cucumbers, taste them in case there are any bitter ones. Then pierce them all over the surface with a sharp knife. Boil the salt in the water and let this brine cool.

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Method: Mix the cabbage, caraway seeds and salt together. Pound to release the juices. Place mixture into a jar and press down firmly so that the juices cover the cabbage by at least a centimeter. Cover tightly and keep in a warm place about 3 days.

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