A sprouty variation on kimchi. This fabulous ferment has the same delectable spiciness of kimchi, but also packs the health-giving punch of the inimitable Brussel sprout. What a perfect mouthful!

Sometimes, I catch myself buying something that I am very capable of making myself. And, when it suits me, I teach myself how to make that thing so I never have to buy it again if I choose not to.

The specific origins of the switchel, a haymaker’s drink, are fuzzy but the drink, itself, is anything but that.

I have been making fire tonic for my family for years now. I make apple cider vinegar myself and this forms an amazing living solvent, which then extracts constituents from the herbs I soak in it.

I have been tinkering with this vinegar for a little while now. In formulating this recipe, I had the delicate structures of the lungs and the blood vessels and capillaries that serve them very much in mind.