Learn how lacto-fermentation safely preserves foods and enhances flavors without canning, special ingredients or fancy equipment.
Learn all about mustard fermentation with our Easy Fermented Mustard Recipe. This recipe includes two options for flavoring fermented mustard seeds. Add this fermented mustard to sandwiches, burgers, wraps and salad dressings for probiotic benefits.
Ever wondered how kombucha - the deliciously fizzy fermented tea - is made? We're breaking down the basics of how to make kombucha, from start to finish! No fancy equipment or ingredients needed.
Fermented chickpeas add a pleasant piquancy to hummus, salads and falafel, but they have more going on than a peculiar taste. Fermentation removes up to 96 percent of chickpeas' phytic acid, a naturally occurring acid that prevents your body from absorbing minerals. Chickpeas undergo ...
Have you ever tried beet kvass? Earthy, salty, sour, and sweet, this jewel-toned lacto-fermented beverage is full of probiotic goodness. Plus it’s ridiculously easy and affordable to brew right on your kitchen counter. Making beet kvass is similar to the process of making sauerkraut, traditional dill pickles, and kimchi.
Honey ferments are almost too good to be true. Minimal risks of the ferment going bad. Easy and straightforward without any fancy equipment.
I’ve been sitting on this recipe since last fall when I finally figured out fermented pickles. It’s been VERY HARD keeping it to myself all this time so when I saw pickling cucumbers at the farmers market again this past weekend, I got VERY EXCITED. This easy fermented pickle method uses salt water but also…
This ketchup is super easy, and it is also probiotic. Ketchup historically was a fermented food. This recipe captures the wonderful ingredients that were originally used to make ketchup. The taste is wonderful and most won't be able to tell the difference between homemade and store-bought ketchup. Make your own! It's fun and delicious.
Fancy making your own fermented foods and drinks?
So if you fancy getting ahead of the fermenting curve, here’s our guide.
The development of Japanese cuisine owes much to the humble kōji or kōji-kin. A type of fungus or mold, it is used in all kinds of foods and beverages. It's as important in Japan as the fungi, bacteria and yeast that give character to cheese, yogurt, wine, beer and bread are in the West. The...
Blueberry switchel is one of my favorite ways to cool down on a hot summer day. It's sweet, sour, spicy, and oh so delicious. Cheers!
This is a traditional Middle Eastern method of preserving kefir (or yogurt) cheese — called labneh.
I make a pot of tea in the evening, and sometimes have quite a bit left over. Rather than let it go to waste, I took to making “tea kefir“; mixing it with some water kefir for the kefirs second ferment. (Not the grains, just the finished kefir.) It tastes great and the kefir acts …
Making yogurt has never been this easy, with 5 simple steps and no fancy equipment, you can create thick, creamy yogurt every time! Healthier and cheaper!
Rich, buttery, and slightly sweet. Perfect for any celebration!
Read here to see how sauerkraut can benefit your digestion, acne, depression and anxiety, immune system support (and those are just a few)!
Homemade kvass is a traditional probiotic beverage made with leftover stale bread. It's bubbly and refreshing, the perfect drink for a hot summer day.
You can dial down the amount of garlic, but I like the slightly aggressive flavor of the slices in the brine. Use whatever white salt is available where you are, but avoid fine table salt as it’s quite unpleasant and bitter. Gray salt will discolor the brine. For those who like to tinker, although these are usually served as they are, a few sprigs of fresh dill, or dill flowers, in the brine will take them in a different direction. A hot pepper will add some zip.
Kimchi or more specifically, napa cabbage kimchi, is one of the most popular banchan that's spicy, tangy, and funky. Our kimchi recipe is traditional and authentic, made with quartered napa cabbage, which means the process is a bit more labor intensive. However, this allows for longer storage and longer fermentation compared to geotjeori (fresh kimchi), which is meant to be enjoyed within a short time. You can also try our quick cucumber kimchi for a cucumber alternative that takes only 20 minutes.
As delicious as supermarket mustards can be, you're missing out if you don't explore the wide world of artisanal varieties.
This easy, homemade sauerkraut packs probiotic goodness in a recipe that can be served hot or cold.
Introducing my slow cooker pork loin recipe with apples and onions! I know this one sounds wacky, but it’s truly delicious! And SO EASY!
These notable vinegars aren’t just tart—they’re fruity, vegetal, savory, and almost good enough to drink.
The perfect multipurpose rich dough for challah, rolls, buns, pastry, brioche, and more!
If you fancy making charcuterie at home, then 'nduja is a great place to start. The fatty, fiery, spreadable Italian sausage does require a mincer, but the rest can be done by hand. If you don't have a curing chamber then you can hang it in the fridge for a fresher final product.
Kombucha is dé nieuwe trend, je kan het in de meest hippe barretjes vinden, voorzien van de meest fancy flesjes. Maar eigenlijk is het al eeuwenoud. Het is een gefermenteerde koude thee die gekweekt wordt met een zwam en dat levert een super gezonde drank op die onze darmflora ten goede zou komen.
Captain Cook was one of the first people to make cultured sauerkraut a healing modality. When he took his first vessel and crew on a long voyage in 1768, a violent storm arose. The waves tossed the ship about violently, and many crewmen were injured. […]
Living Thing, the fifth album from Peter Bjorn And John, is a strong indication that the acute pop minds behind 2006 breakthrough record Writer’s Block have much more to give. Despite its spare arrangements and instrumentation, Living Thing incorporates fuller melodies and more intricate sounds, ranging from dub to a sort of Merseybeat gone electro. Peter Bjorn […]
Plus, it tastes straight-up fancy.
Orange Kefir Soda Pop. Inspired by nature, good health and bubbles! This recipe is so simple, only needs two ingredients and is kid approved.
Here are 12 of my favorite fruit and herb combinations I use when I flavor my homemade kombucha!
Winter is the perfect time to make this herb kvass! It's a bubbly, fermented drink that is traditionally made with beets, but can be made with any vegetable that ferments well.
