Flavor Freaks
Peter Barrett, JDAvid fermenters share their passion and expertise to help everybody cook healthier, more delicious food.
| Platform |  | Pricing | Only paid issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 91 | Founded | 2 years ago | Last Issue | 6 days ago |
| Active | |||||
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flavor-freaks.netLatest Issues
Preserving Rhubarb
Part 2: with salt
Rhubarb’s strong acidity makes it a wonderful local (for me) substitute for citrus, especially when juiced. Fermenting it in any form adds more depth to this sourness, and the salt used in lacto-fermentation helps to brin...
Preserving Rhubarb
Part 1: with sugars
This photo shows rhubarb I cut in the garden and sent in two different preservation-fermentation directions using sugar (in the form of honey) on the left and salt (in the form of salt) on the right. We’ll get to the la...
Coffee Kombucha
Perk up your summer refreshments
This is a drink I came up with about 10 years ago, not long after I created my own wild starter for fermented drinks. I was playing around with variations, discovering combinations of seasonal inputs that w...
Preserving Herbs Two Ways
Unsurprisingly, both involve salt
Right now a significant percentage of my yard is covered in big tufts of dark green chive-looking plants. They’re field garlic, Allium vineale, which is a ubiquitous invasive now found over large swaths of...
Dashi Furikake
Umami saved is umami earned, part 2
I wanted to check in with a fun project that followed my foray into dashi garum and miso. The garums and misos are all happily ensconced in my pantry and fridge, and I use them often in all the ways you’...
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| Subscribers | Engagement | 72 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Home cook turned pro, dedicated to helping people connect more deeply with their culinary imaginations.
Co-author of Koji Alchemy & world-renowned culinary explorer of mold-based fermentation, helps cooks & artisans build larders & leverage age-old methods to reduce waste. Welcoming all experience levels to share knowledge & exchange ideas.
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