Tags » Ferment

Tempeh, French Toast and banana leaves

“To ferment your own food is to lodge a small but eloquent protest – on behalf of the senses and the microbes – against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. 511 more words

LET'S FERMENT: Homemade Sauerkraut

A few months ago my husband and I decided to get into fermenting as a way of preparing and storing perishable food to get more out of what we eat. 497 more words


Wild Hard Cider

I have been making wild fermented hard cider for about two years, and I’m starting to feel like I’ve learned a few lessons along the way.  768 more words

Fermentation & Preserves

A little delicious probiome-friendly snack for the weekend

Have you ever, out of the blue, had an urge to devour a particular kind of food? Something you haven’t had in a long time? Forget about fast food because, let’s be honest, we’ve all felt the big mac attraction. 842 more words

Home Brewed Kombucha

Brew tasty Kombucha from home. Make it the way you like it and enjoy the probiotic benefits. Watch video above from guest blogger, then start brewing delicious Kombucha from your kitchen for pennies. 54 more words


Eat Sauerkraut

HOW: Make sauerkraut (instructions below) or buy it from the fridge in health food shops (jarred or canned stuff from the supermarket shelf tastes ok but has none of the health benefits of the living, cold stuff). 356 more words