Announcing The True Spoons First workshop! Plus a double recipe feature

August 1, 2017

I am beyond excited to officially announce that I will be teaching a fermented foods workshop this month at The Kings Roost in Silverlake! I’ve been making fermented foods at home for over two years and it has truly changed my life. Including fermented foods into my diet has drastically improved my skin, GI system, and immune system and they can improve yours too! I have been wanting to create a space to share my knowledge and passion for fermented foods with you for so long and the time is finally here! My first Fermentation Goddess is happening on Saturday August 26th from 1-3 in Silverlake Los Angeles and you can register here

Fermentation Goddess Tickets

In addition to the knowledge, ferments to take home, and supportive community of fermentation friends, those who attend will get an epic swag bag with treats from brands like Imperfect Produce, Four Sigmatic, Health-ade, Primal Kitchen, and more! I can’t wait to see you there!

Until then I have a double recipe feature to keep you busy! If you get intimidated by the bacterial starter ingredient in the first recipe, fermentation habanero hot sauce, come to my workshop and get the original True Spoon starter! I hope you enjoy these recipes and have a great August!

1) Fermented habanero hot sauce
Makes: 4 bottles of hot sauce

Warning this hot sauce is 4/5 SPICY

Pre ferment
8 habanero peppers, tops taken off
3 cloves of garlic, peeled
2 1″ hunks of ginger, peeled
1 teaspoon bacterial starter liquid
1/2 teaspoon salt

Post ferment
2/3 cup white vinegar
1 tablespoon salt
1 medium sized sweet onion, peeled

1. Add all ingredients into a mason jar
2. Fill mason jar with filtered water, put lid on tight
3. Allow to sit in a cool dark place for 1 week
4. Blend pre ferment and post ferment in a high speed blender until well combined
5. Transfer into recycled hot sauce bottles, this recipe will fill 4 bottles!!
6. Truly enjoy

2) Spicy golden fish soup

1. 6-8oz serving of wild caught black cod (any semi hearty white fish will work)
1. 1/2 cup full fat coconut milk
2. 1/2 a cup of water
3. 1/2 a cup of Zico coconut water
4. 1 teaspoon Moondeli golden tumeric blend LINK
5. 1/2 teaspoon homemade fermented habanero hot sauce
6. 1/4 cup rice wine vinegar
7. 1/2 a cup of water
8. 1 clove or garlic
9. The juice of 1/2 a lime
10. 1 generous pinch of salt
Add ins
1. 4 shiitake mushrooms, sliced
2. 1/4 of a red onion, sliced
1. A pinch of black pepper
2. 1/2 teaspoon pink pepper corns
3. 1 tablespoon of cilantro, chopped

1. Heat a skillet to medium, coat in coconut oil, Cook fish for 4-5 minutes on each side, set aside to cool
2. Add all soup ingredients to a blender and blend until smooth, pour into pot on medium heat
3. Add “add in” veggies to the pot and cook for 5 minutes, stirring occasionally
4. Pour soup into a shallow bowl, top with fish
5. Top plated soup with garnishes
6. Truly enjoy

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