Cinnamon Fig Shrub

Shrubs! We first fell in love with shrubs on a trip to Portland, Oregon when we hit up the coffeeshop Barista and they had an amazing Fig Shrub based Espresso drink with some other magic mixed in. It was absolutely amazing and when when we got home we started making these easy and tasty drink mixers. We like them in bourbon, gin, seltzer, and more!

This is our Cinnamon Fig Shrub that we recently made after being asked by our friends Thomasin and Alex to make a drink mixer for their upcoming wedding. They wanted something that people could take away as a gift and that would be a nice Cinnamon Fig Shrub it was! We love this delightful fall mixer and we think you will too! Note: if you save all those ends and tips you can use them to make a nice Fruit Scrap Vinegar which is what we did!

Cinnamon Fig Shrub

Fresh Figs
Raw Apple Cider Vinegar
Cinnamon Stick (optional)


    - Add equal parts of sugar and water to a saucepan, and heat and stir until the sugar dissolves.
    - Add figs and simmer until the fruit's juice blends well into the syrup.
    - Let it rest till it cools
    - Add vinegar to the syrup in a large (ideally glass) container
    - Cover with a lid or airlock and let ferment for 5-10 days
    - Filter your shrub through a strainer and enjoy!

Fermented Apple Pear Sauce

When I was a kid at basically every dinner there would be either applesauce or apple butter on the table. The apple butter usually came from the Amish farm or the local apple farm, and the applesauce...well, Mott's was what we had.

Thinking about my love of applesauce and over the years of hauling home a huge CSA loot of apples and pears I started making a slow cooker Apple Pear Sauce somewhere around September. Always the maker and always the person wanting to re-invent things I decided that this year we would do a few batches of Fermented Apple Pear Sauce to add to our fall goodies...promptly followed by Apple Cider Vinegar, Hard Cider, Cyszar, and a fall Apple Kraut.

Here's our recipe for our Fermented Apple Pear Sauce. Hope you enjoy it as much as we have!


  • 5 medium apples and 2-3 medium pears
  • 2 Tbsp. water kefir
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1 tsp. vanilla extract
  • pinch of salt


  1. Chop apples and pears into chunks. Optional is to peel them -- we like them with peels on with the cores removed. Throw them into a food processor and blend until you get your desired consistency.
  2. Mix in water kefir, ginger, vanilla, cinnamon, and salt.
  3. Transfer to a quart jar, leave room for the ferment to do it's thing, we suggest 1 inch (or at the curve of the jar).
  4. Cover the jar with a cloth, lid, airlock, pickle pipe, or whatever method of your choosing.
  5. Ferment for 1-3 days until you reach a flavor and texture that you like. We suggest tasting it daily to see how the flavor profile changes daily. It's really the best way to learn how you like your ferments! Once you like the flavor, put a lid on the jar, and store in the fridge. We suggest eating within 1-2 months. 

Pistachio Miso

One of my favorite things about winter is teaching Miso Workshops. We only teach Miso making in the winter since Miso is traditionally started in the winter months, so when it was time to start amping up for our winter workshops at the Brooklyn Botanic Gardens and Enlightenment Wines we went and started digging through our Miso stash to see what we wanted to share with our students. If you got a chance to make it to the NYC Fermentation Festival then you likely got to test out some of our Miso's there as well. From our Chickpea Leek Kelp Miso, Blackbean Miso, to our Cashew Miso we've been all about Miso this winter so we wanted to share one of our favorite recipes of late with you. We've be playing with nuts and seeds a lot lately and Pistachio Miso has become one of our favorites. A quick and easy ferment, guaranteed to be a nice accoutrement to any meal.

Here's our recipe:

1 cup Raw unsalted pistachios

1/2 cup Koji (rice or barley koji)

Sea salt


Soak the pistachios for 2-4 hours. Drain the excess liquid. Soak the koji in a few tablespoons of water while you prep the nuts and blender.

In a blender combine the soaked pistachios with the koji and 1 tbs of sea salt and blend into a paste. You will likely have to add a little filtered water while you blend. You ultimately want it to be a toothpaste consistency.

Take a wide mouth jar and pour the mixture into the jar, leaving room at the top, put on a lid and let sit for 2-4 days in a cool dark place.

We like to use this miso as a spread on baked fish, toast, as a soup, in salad dressings and more. We hope you enjoy it as much as we do!

Fermentation and the Human Microbiome Resource List

The First Annual NYC Fermentation Festival was a couple weekends ago here in Brooklyn, NY. It was a fantastic turnout and filled with amazing vendors, workshops, and more! Erin Cramm and I taught on Fermentation and the Human Microbiome this year at the festival and we wanted to share out list of favorite reads and more on this topic with you. So here are our picks and we hope you get a chance to enjoy them as much as we have!

Erin’s List:

I Contain Multitudes - Ed Yong

Food Rules - Michael Pollan

Gut - Giulia Enders

The Human Super-Organism - Dr. Rodney Dietert

Brainmaker - Dr. David Perlmutter

This is Your Brain on Parasites - Kathleen McAuliffe

The Gene - Siddhartha Mukherjee

Cheryl’s List:

The Art of Fermentation - Sandor Katz

Wild Fermentation - Sandor Katz

The Good Gut - Justin Sonnenburg

The Symbiont Factor - Dr. Richard Matthews

Cooked (Book & Netflix Series) - Michael Pollan

An Epidemic of Absence - Moses Velasques-Manoff

Missing Microbes - Dr. Martin J. Blaser


Check out the latest from us! The Art of Secondary Fermentation for Edible Brooklyn!


Wondering how to flavor your kombucha? Want to know how it's ready? Check out our recent article written by our Chief Fermentationist, Cheryl Paswater for Edible Brooklyn! Also, you can find us in February's Drink's Issue of Edible Brooklyn with a look inside our home fermentation station and more!