Thursday, November 14, 2013

Holiday Break!

Hi Everyone!

I just want to start by saying thank you
 for all of the love and support while
Ferments + Flour has been growing and getting its start on Good Eggs! I've been kept so busy and happy and love the feedback about all of the pickles and shortbreads!

Although the holiday season is a great time to spread more joy and get really busy baking and fermenting, I've decided to put Good Eggs on hold and focus more on the blog and personal orders. I have NOT completely stopped making F+F products, I'll just temporarily not be distributing through Good Eggs throughout the holidays. During this time I wanted to create more products, experiments with different ingredients, and continue to perfect what I've already been making! I've updated the blog to display all of the latest products just in time for the holidays! If you're local and have a special request (cookie or pickle orders of any size or combination), I'm more than happy to accommodate you and work something out! In the meantime I will also be working on finding a place to permanently carry my products on a shelf so they can be physically bought as well!

Since there will be seldom internet action without Good Eggs (even though you can still purchase on this blog), I will definitely be posting recipes and other food related posts while I'm busy baking in the kitchen!! I still love to cook almost anything, and love even more to share the ideas and recipes!

Thanks so much everyone! Don't hesitate to email with questions or requests! And keep on the lookout for more new products as the seasons progress!


Wednesday, September 11, 2013

Ferments + Flour got interviewed...

By Lisa from! She's based out of Oakland and writes a blog mapping out her own cooking adventures! I love all of her experiments with jams and jarred conserves using unique flavor combinations. Recently she started a series of interviews for local artisans and Ferments + Flour was lucky enough to make the grade! We got to talking about how we started and what inspires us over at Craftsman & Wolves in SF.  Thanks Lisa!


Saturday, August 10, 2013


There are still plenty of jars of CLASSIC SAUERKRAUT and KIMCHI RADISHES left for sale! Sold in 8 oz. containers. Make sure you get yours today! The radishes are excellent on rice and I love putting the sauerkraut on sandwiches and salads. 

Monday, July 22, 2013

We're on Good Eggs!

The time has come! I'm so excited to report that Ferments + Flour finally has a published Webstand on!

For those of you who don't know what Good Eggs is, let me begin. They are a wonderful company that started up here in the Bay Area (and are expanding!!) to bring local producers together under one roof to share their goods with fellow locals. You order online, and they deliver everything in one bag, whether you live up in Marin or down in Mountain View. Their online marketplace sells things from fresh produce to pantry staples, to grass-fed meats. The variety is amazing, and the quality is even better. I've already ordered a couple times from them and they are an incredible group of people who deliver excellent customer service along with excellent quality product. Now I'm fortunate to be a vendor as well!

The view of the Webstand.
Anyways, after lots of preparation, all of my products have made their way onto a Webstand, presented by Good Eggs. All of my seasonal shortbreads, pickles, and Kombucha are available to all, just like they are here! On top of having an incredibly helpful staff, their website (especially for a vendor) is so organized; it's easy to view items by category, date ordered, etc. Example: you can order those peaches with a pound of chuck together to be picked up on Thursday.

If you're looking for an alternative and convenient method of ordering Ferments + Flour products, be sure to check out our Webstand on Good Eggs! 

Monday, July 15, 2013

Preservation: HERB BUTTERS!

Since it's summer and the garden is overflowing with all sorts of greens, it can sometimes be hard to use everything at such a fast pace. Even with a garden like mine own (which is 8 beds shared by me and my family of 5 others), it's difficult to keep up with the fast pace of Mother Nature. I feel like I'm constantly bending my back over the kale and giving the basil constant haircuts. Right now the tomatoes loom over the rest of the garden and have become much taller than any human being. I'm still not sure how I'm going to go searching for tomatoes to harvest. It closely resembles a jungle. 

Butter rolled into cylinders. 
Because of this abundance of greens, I got nervous about how to store them for optimal freshness so I could use them in my shortbreads. I only like to bake them to order so they can be as fresh as possible, but my ingredients from the garden are so temperamental, so I had no idea at first how to preserve them to my advantage. Then it hit me! Herb butters. 
I labeled all of my butters: B for BASIL.

Naturally it made complete sense since a dominant ingredient in the shortbread cookies is butter. So why not do what so many others have done in the past and preserve my summer harvest in fat? I can't think of a better way to keep something fresh, without tarnishing the quality. I gathered the predominant flavors in my shortbreads and got to it! I had so much rosemary, basil, lavender and lemon, and this was the ideal way to halt summer in its tracks. 

It couldn't be more simple:

  • Get your butter (I made mine in batches of 4 ounces AKA 1 stick).
  • Let it get to almost room temperature.
  • Zest your citrus or chop your herbs (about 1-2 tbsp per stick of butter).
  • Stir the herbs and butter well with spatula, then place in the center of a large square of plastic wrap.
  • Fold plastic wrap and roll the butter into a cylindrical shape--make sure to get out any air pockets.
  • Label and place in freezer. 
  • DONE

It's an excellent way to savor your leftover herbs and zests when you don't know what else to do with them. Now I can provide everyone with perfectly flavored summer flavors without fretting about my herbs growing faster than I can harvest!


Wednesday, July 10, 2013

Kombucha For Daysss

I officially have more Kombucha than I know what to do with--I used to never think that was possible. Usually I space out the times I create new batches so I'll always have a steady supply on hand. This time I managed to make two 2 gallon jars simultaneously, leaving me with, yes, 4 gallons total. They need an entire fridge just for themselves.

Hogging the entire fridge.

Basically all this just means is that I need your help! I may have made an abundance, but it's nonetheless a delicious abundance and I couldn't be happier with the outcome! This time I created a green and black tea base. In addition I will be offering 3 flavors! You can of course enjoy your Kombucha plain, or I will have freshly squeezed APPLE JUICE available as well as the ever so popular and freshly squeezed LEMON-GINGER!! I didn't know which one I liked more so I thought I'd share both of the bests with everyone.

My hard working SCOBY (his name is Bart).
Remember you can get your Kombucha by emailing me at or just purchasing through a PayPal account via this website. I offer 2 different sizes: either 12 oz. for $3.75 or 750 ml. for $7. Feel free to email with any other questions as well!

Choose size:

Make sure to include what flavor you would like during checkout.

Monday, July 1, 2013

Kombucha Mustard Recipe!

Because I've been making kombucha for so long, there are times when I have an abundance of it, but am kind of tired of drinking it...Other times I'm too lazy to bottle it, and it over-ferments--resulting in kombucha vinegar! Either way, whenever I have excess kombucha (or kombucha vinegar on hand), it's nice to use it in other recipes instead of just drinking it. 

I found this recipe on the Cultures for Health website, which is a great source to purchase various fermentation bacterias. From kombucha to tempeh to miso, you can find all of the living culture necessities to make your food effervescent!
    • Whole mustard seeds
    • Kombucha
    • Sea salt (optional)
    • Herbs and spices (see below)

    Use a glass container or ceramic crock. (Canning jars work well). Fill the container about half full of mustard seeds. Add sea salt to taste (about 1/4 teaspoon per quart). Add well-fermented kombucha tea to cover the seeds with about 1/2 inch of liquid sitting on top of the seeds. Cover the container loosely. A loose lid, towel, or paper coffee filter will work well. Check the mustard seeds periodically and add more Kombucha as necessary to keep them covered and moist. As the seeds absorb the kombucha they will swell, and it is important to keep them sufficiently moist. After a week or two the seeds will be soft and will pop when you bite them. At this point the seeds are ready for the blending stage but can continue to sit and ferment for up to a month if desired provided they are kept moist. 

    One the seeds are sufficiently soft, use a food processor or blender to blend the mixture to the desired consistency. More kombucha can be added to give the mustard a thinner consistency. Vinegar can also be added to increase the level of tang.

    Customizing Your Mustard:

    A number of herbs, spices and sweeteners can be added to create a custom taste your family will love.
    • Garlic cloves: can be added during the brewing process or the blending stage
    • Honey or maple syrup: add during the blending stage
    • Chiles: can be added during the brewing process or the blending stage
    • Turmeric: adds a yellow color if desired; add during the blending stage
    • Your favorite herbs: add during the brewing stage

    Monday, June 24, 2013

    Fresh Pickles! Kind of Misleading...

    ...Only because pickles aren't, really, fresh. I can say, however, that I just freshly bottled some golden beet pickles that have been fermenting for a couple of weeks now! 

    My local market never fails in providing me with beautiful varieties of produce from around the area. This time I noticed the glowing golden beets that looked like they were destined to ferment. They were young and tiny, perfect for any preparation. I must have picked out 5 pounds, and they were all intended to sit in my crock. And sit, and sit, and sit. 

    Steeped with jalapeƱo, garlic, and ginger, these beets have a subtle flavor and are not heavy on the spice. They are still super crunchy and haven't yet taken on the intense effervescent mouth sensation, which makes them super easy to eat, even alone. I'm already a fan of thinly slicing them and eating them alone, or with a light dressing. But I've also repurposed them in soups, salads, and garnishes. 

    Get them soon because there's a limited amount and I'll eat them all if you don't!

    Wednesday, May 29, 2013

    Fermented Foods: Good For Your Soul + Your Gut!

    I'm sure you've always heard how probiotics (and prebiotics) are good for your digestive tract, and help the bacteria in your tummy pass the food along. Foods like yogurt and kefir have had the most publicity containing these benefits, as advertised through various popularized products and television ads. However, I'm here to remind you that there are other fermented foods that provide these benefits! That means pickles, vegetables, miso--even things like soy sauce, fish sauce, and vinegar. 

    Thanks to Dr. Mercola and his recent article about Dr. Natasha Campbell-McBride's GAPS Diet, ferments foods are a highlight in the diet's guidelines for a happier gut! GAPS is short for Gut and Psychology Syndrome, referring to people suffering from not only an irritated gut, both those who suffer from all kinds of autoimmune disorders ranging from arthritis to Crohn's Disease to allergies to even fatigue. And according to Dr. McBride, these examples of disease have solutions that can be traced back to digestion. 

    "In terms of Gut and Psychology Syndrome, we are talking about the functioning of the brain of the person," Dr. McBride explains. "Any dysfunction of the brain is usually connected to what's going on in the digestive system. In Gut and Physiology Syndrome, we're talking about the functioning of the rest of the body. Hippocrates… made a statement that all diseases begin in the gut. The more we learn now with all our modern scientific tools, the more we realize just how correct he was."
    So basically all of our health relies on what we put in our mouth? Correct. More specifically, if you have any of the mentioned diseases and conditions mentioned in the article (below), the GAPS diet is especially helpful for you!

    If you're a person suffering from an inefficient gut, odds are that you're digestion is suffering from poor nutrition, leading to the inability to form the good bacteria--as well as an becoming a host for an abundance of polluting bacteria to take over. And apparently this problem inhabits many people without it being immediately recognized. After all, it's hard to decipher that a problem with your bones or organs is originating from what's going on in your stomach and intestines. Even if you're not suffering from any major health disruptions, Dr. McBride believes in the "heal and seal" method of living " drive out pathogens and replace them with beneficial flora."

    There are certain factors in order to follow the GAPS diet, which include removing insoluble fiber from your diet (as odd as that sounds)--as it feeds the bad microbes in your body--and making sure the foods you ingest are well-cooked as to avoid anything raw (in order to properly break down in your body).  Then the fermented foods are mentioned!!

    I thought it was extremely interesting how she acknowledged Raw Food Diets and the problems that occur when you're only ingesting plants in their purest forms. When we eat raw, we're not absorbing as much nutrition and nourishment because we're cleansing. Admit it, when you eat raw, its because you're on a cleanse, whether it's for a week or as a lifestyle change. You're cleansing you're body with plant purity! There's nothing wrong with that, but when you're cooking your veggies, you're breaking down those cell walls so you can become nourished with what the plant has to offer. Otherwise its purely insoluble fiber that's going to pass right through us anyways. And that's where fermented foods come into play. 

    " we ferment the vegetables, we break down their cellulose structure. They become less of a cleansing detoxifying food and more of a feeding and nourishing food." 
     "The natural cultures all over the world through the millennia have understood this," she says. "That is why they developed methods to make plant foods more of a "feeding/nourishing" food, and digestible for the human digestive system. The methods that they have developed to make plants more digestible are cooking and fermentation. That is why grains were always fermented or cooked. Fruits and vegetables were fermented and cooked.When we ferment and cook plant foods, we break down their structure. They become less of a detoxifier… [and] move into the group of feeding/nourishing foods. "
    Not to mention, fermented foods have an amazing number of other benefits (especially if you're vegan), which include B vitamins, lactic acid, enzymes, and other the other kinds of bacteria present in the atmosphere. 

    Dr. Mercola goes on to say...

    "One thing that many do not realize is that fermented foods are some of the best chelators available. The beneficial bacteria in these foods are very potent detoxifiers, capable of drawing out a wide range of toxins and heavy metals. According to Dr. McBride, the GAPS Nutritional Protocol restores your own detoxification system in about 90 percent of people, and the fermented/cultured foods are instrumental in this self-healing process.
    And you don't need to consume huge amounts either. Caroline recommends eating about a quarter to a half a cup of fermented vegetables, or cultured food such as raw yoghurt, per day. Kombucha, a fermented drink, is another great addition to your diet. The key is variety. The greater the variety of fermented and cultured foods you include in your diet, the better, as each food will inoculate your gut with a variety of different microorganisms."

    Yay fermented foods!

    Monday, April 29, 2013

    It's Growing! (The Garden, That Is...)

    Cilantro sprouts
    The beautiful location where I source all of the shortbread herbaceous goodness is GROWING! The place I speak of is my mine and parent's home garden down in the Peninsula where I grew up. This garden is way older than I am and this year we just made renovations to the aging beds of dirt. Our dinky and ineffective wooden beds were no match for squirrels and bunny rabbits. After lots of lots of dirt shoveling, my dad was able to raise the beds about two feet! This especially makes me happy because of the abundance of root veggies I can now grow...Dragon carrots, daikon radish, watermelon radish, Nantes carrots...mmmm.
     adjustments and

    Itty bitty herb sprouts
    Anways, we started planting seeds and seedlings about a week ago and we're already getting some sproutage! Plenty of herbs. An entire bed devoted to them. Multiple kinds of thyme, rosemary, sage, cilantro, parsley, chives, and more than enough basil for all of the pesto! And the onion bulbs are already peeking through as well. Shallot shortbread anyone? Definitely chive.


    The baby tomato plants were the first to take root. We have hybrids this year that started to sprout thanks to the many different kinds of tomato varieties we had last year. My mom is an heirloom tomato fanatic, so you can be sure that we had at least 8 kinds of tomatoes co-existing in our cramped, little garden. I feel like our black cherry tomatoes would go pretty well with the basil shortbread...Any maybe some pickled baby Green Zebras?

    Saturday, April 27, 2013

    New Shortbread Member!

    In honor of this beautiful weather, and the greens that grow as a result, I've decided to add another seasonal shortbread flavor: BASIL.

    There was beautiful basil up for grabs in the discount section of Monterey Market this past
    Been bakin' away all day.
    week and I couldn't pass up the opportunity to incorporate it into the shortbreads! It's a beautiful ingredient to add just alone--it's delicious in its simplicity. After tasting the final result, I feel like these could be paired with anything ranging from sweet or savory flavors. After visiting INNA Jams  in Emeryville this week and buying some beautiful spreads, my mind immediately thought of pairing their Seascape Strawberry jam with the shortbread. Perfect pairing of sweet and savory.

    While experimenting with this new seasonal flavor, I simultaneously made more batches of the existing trio of shortbreads! I'm now offering the goods in rounds instead of squares for more uniform and even cookies. Pictures of everything to come!!

    Meanwhile, all of the pickles are bubbling away in their crocks...

    Monday, April 22, 2013

    Getting Started!

    Finally! Ferments + Flour is the result of endless experiments in the kitchen. Whether it was messing around with my many shaped vats of bubbling vegetables or the late night cookies I would make for my boyfriend and me.

    I've spent all of my time in the kitchen since I was old enough to stand on a stool to help my mom. I'm Italian and Armenian, which just means that all my family does is cook then eat, then repeat. My earliest food memory is picking fresh basil from our garden, only to immediately stand over the food processor with mom and blend it into the pesto that set the bar for all pestos to come. Ever since then, I've been making each and everything that reflects my heritage--from dolmas to risotto to cacciatore--as well as every other heritage as well. There isn't a food culture that doesn't interest me.

    My love for all things fermented and floured is very unique to myself. There aren't too many people I know that get super psyched about fermenting vegetables than myself. It's a beautiful thing to preserve a summer veggie and enjoy it in the harsh winter. I've always loved fermenting sweet tea into Kombucha because it made more sense to me than buying it all the time--especially when I grew to like mine more! And once I read The Art of Fermentation and Wild Fermentation by Sandor Ellix Katz, my inspiration began and grew ever since.

    As for baking--that's something that came to me later in life. I prefer a savory snack much more than something sugary, so why couldn't I make a treat that was satisfying in a way that chocolate chip cookies weren't? I kinda get bored with the flavors of typical baked goods (no matter how close they reach to perfection) so I wanted to mess around with flavors and combinations that are uncommon but still make sense. That's how the shortbreads came to be! They still have a sugary undertone, but I've added some tasty odd herb-i-ness to the mix!

    I wanted to create Ferments + Flour for everyone because I know that what I make is special and amazing enough to be shared with others. When my mom, my toughest critic, gave her seal of approval, I knew that I was up to something of the right sorts. (Her tastebuds are hard to please.) More importantly, there's nothing as gratifying as when someone tastes my creations and has the most pleasing reaction on their face. I love it when a shortbread is slowly savored with pure enjoyment and I equally love it when it's devoured in a giant mouthful. And nothing feels better than when someone tells me they like my Kombucha more than the popular store-bought brand...