Fermented Eggnog - Holiday Magic in a Bottle

The holidays are here and while I’m a little late in posting and starting this winter favorite, later is better than never! I have to admit I love the nostalgia and taste of a good eggnog, and what I don’t like is the aftermath of stomach upset that can sometimes come with it. This recipe is adapted from the Fermenters Club (www.fermentersclub.com) So, here is our favorite go to eggnog recipe both with dairy and without dairy (yes you can make it TWO ways!) and you can also have the option to add booze or no booze. It’s a holiday drink for everyone!

Fermented Eggnog (Dairy version)


  • 12 large chicken eggs

  • 2¼ cups sugar

  • ¾ cups local honey

  • 1 pint half-n-half

  • 1 pint  milk kefir (For a dairy free version use coconut or almond kefir)

  • 1 pint heavy cream

  • 1 teaspoon nutmeg

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • ¼ teaspoon fine sea salt


  1. Separate the yolks from the egg whites, and store/use the whites for another purpose.

  2. Beat the yolks with the honey, sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid ribbon.

  3. Combine kefir, cream and half-n-half and salt in a second bowl or pitcher and then slowly beat into the egg mixture.

  4. Dispense mixture into glass bottles (three 750ml bottles e.g.) with screw caps or grolsch style swing top lids.

  5. Place bottles in the refrigerator to cure for 1 to 4 weeks If you remember, turn the bottles every week. It will slowly thicken and build up pleasant carbonation as it cures.

  6. Be careful when opening-- best to open slowly over the kitchen sink. Some pressure may have built up in the bottles.

  7. Let it sit for up to hour until it warms back to room temperature and thickens. The texture will be better than the richest cappuccino you've ever had (i.e. YES this final step is worth waiting for!)

Miso. Tempeh. Natto. And other Tasty Ferments! Out on Pre-order

We’re pretty excited about this gem coming out in 2019! This is the third book by our good friends Kirsten & Christopher Shockey and we’re super excited that you find some of our Miso recipes in this gem! Get those orders in!

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Berkshire Fermentation Festival Presenter Videos

What a lovely weekend at the Berkshire Fermentation Festival! This was our third year back teaching and we’re happy to announce that the videos from all the presenters are now up online for you to enjoy!

Catch our Miso Workshop along with presenters Sandor Katz, Adam Elabd, Amanda Feifer, Anne Yonetani, and Alana Chernila!!



Hoshigaki are a Japanese delicacy made by gently massaging persimmons while they air dry.
The persimmons used to make Hoshigaki are astringent varieties such as Hachiya. Ideally, choose fruit that still has part of the stem. We've used a couple different varieties of persimmons with nice success.

1) The first step is to cut the top off, while carefully leaving the stem that you will tie string to and they will hang from. And then use a knife of peeler to trim away the skins of the persimmon. Then attach the string and find a good place for your Hosigaki to hang. Broom handles work great for this, we've also used knitting needles, drumsticks and hangers to hang the Hoshigaki from.

2) The first week you just let the Hoshigaki hang and dry till they start to create a thin skin.  After a week has passed you begin to gently massage each persimmon every other day. Be careful not to break the skin.

3) As you keep massaging every other day the fructose in the fruit will begin to come to the surface. The "bloom" begins to appear...it looks like powdered sugar on your persimmons. Keep massaging until the persimmons are more like a dried fruit, changing into a darker color with the bloom, and then enjoy!