Tsukemono – quick cabbage pickles from my shokutaku tsukemono no ki (front) and cucumber nuka-zuke (back) I’ve been meaning to write about the Kansha Club more, really, I have. I wanted…
I may receive a commission if you purchase something mentioned in this post. More details here. Do you have elderflowers blooming in your neighborhood? They are everywhere here, and I love their unique scent– a little bit lemony, kind of peach, with just a hint of banana… And so very pretty. We have tons of […]
If you brew kombucha, then I’m sure you’ve asked yourself what to do with all of the extra SCOBYs. After nurturing these babies like a mother, you can’t just throw them away, right? You’ve already …
This fermented turmeric bug is similar to a ginger bug but made with fresh turmeric root instead. Use it as a base for naturally fermented sodas.
A spicy fermented vegetable dish to serve with meat, rice, or vegetables.
I love me some sauerkraut. This may seem soooo odd to you if you have never had fermented foods, but if you've eaten pickles, you've had something similar! Pickling or fermenting veggies at home is so easy, and usually just takes some water and sea salt. In the case of sauerkraut, the salt releases
Make your own Orangina-type beverage. Fermented orange juice is subtly sweet and delightfully sparkling. Full of probiotic goodness!
Stout Beer Pickled Onions | One tomato, two tomato
Want to boost your immune system, increase the nutrient content in your food, improve your mental health and detox your body? Fermented vegetables are for you! If you are looking for a good place to start, cabbage is easy to process, and makes a great ferment. Raddishes, carrots, turnips, apples and beets also make good […]
This ale’s first incarnation was my wife and I’s most enjoyed ale. It was like a rustic porter with rich dark coloring, an earthy rootlike taste with ginger as the finish. This is then …
Kvass is a wonderfully healthy fermented beverage and it's usually made with beets. But if you have a hard time-consuming beets, try this raspberry version instead.
Ditch the soda and make yourself kombucha, a tasty probiotic-rich drink. Need flavor inspiration? Here are 20 of the best ways to flavor your kombucha.
Dairy-free Fermented Cheesecake is so delicious that you may decide it's the most delicious cheesecake you've ever eaten -- all without the side effects that dairy cheesecakes can cause. You'll enjoy the easy and magical fermentation process as much as the eating!You will need a springform pan to make this recipe. Use a very large pie plate if you don't have one. (With a pie plate you won't unmold the finished product; and you may have extra filling.)
Fermenting food is some of the easiest food preservation that there is. Here are 15 easy to follow fermentation recipes for beginners
Just follow our step-by-step recipe.
After reviewing the Herbal Academy's Craft Herbal Fermentation course, I brewed a batch of delightfully sunny ginger coriander ale. Cheers!
Learn how to store sourdough to ensure the best quality and shelf life. You might be surprised by the tips in here!
No more throwing away failed fermentation experiments! Get the right tools and recipes and you can DIY ferment anything at home with no mold and no waste.
These Kombucha Sourdough Bread and Pancakes are simple and delicious! Learn how to make sourdough from Kombucha, for fresh homemade Kombucha bread anytime!
FERMENTED LEMONS WITH THEIR RIND AFTER 7 MONTHS THEY STILL LOOK BEAUTIFUL Seven months ago back in January my friend gave me about 25 pounds of ripe organic lemons. I juiced and froze some. I made lemon marmalade to preserve another portion of the lemons. However, I wanted to find a way to preserve some besides canning it and killing anything that was alive in the heating process. I found I could ferment it in a salted lemon juice brine. Well after seven months let me share with you the results. They are just as beautiful in color. They came out in its own thick "syrup" full of natural pectin. They are now so delicate, and fall apart easy. They looked so juicy I just had to try it. Wow, it just melted in my mouth, rind and all. I am very impressed. I believe in food storage too besides eating healthy and this is how I did it... Yes thats a thick salty lemon syrup full of natural pectin as well as probiotics and vitamins. INGREDIENTS: Lemons 8-10 large (preferably organic) washed and sliced thin Jar sterile and large enough to fit the lemons leaving 2 inch headspace Juice of 3 large lemons 1/3 cup mineral salt (sea salt kosher salt, or pickling salt is fine just no iodized salt.) warm water enough to cover lemons at least 1 inch over the top I mixed 1/4 cup warm water with the lemon juice and till the salt disolved in a separate bowel. In a sterile jar I began packing the sliced lemons in the sterile jar tightly. I used a food pusher getting most of the air out every few layers. In doing this I added a little of the lemon juice brine solution each time. I did this till it was packed leaving a two inch headspace. I then filled it with the lemon/water/salt solution leaving a one inch headspace. I left it in a dark corner for a month. I was not in a hurry to try it after a month because I don't like the rind or the white pith and I thought it would have that "pithy bitter taste". So in February I put it in the back of the refrigerater for the past 6 months. So after 7 months it's so ready. I had to try it. I am again a happy camper as I now have another probiotic ferment to share with you and my friends. One note please. This is a very lemony salty fermented tangy product. Similar to a salted plum. I would not suggested you eat it as is. You might want to consider making a sauce and adding a couple of slices to a cooked product. Or maybe a lemon vinaigrette. Chopped fine and sprinkle it in a salad is another option right? If you have any ideas let me know. How about dried? Or any comments, please feel free to leave one. Thanking you in advance and many blessings, CAN YOU SEE THE TENDERNESS Mary Helen SO DELICATE, THEY JUST FALL APART JUICY MOUTH WATERING FERMENTED LEMONS
While you can find lots of answers out there from stir-fried scoby to dog treats and leather substitutes, I think the best options are:
Vibrantly tart with bright notes of berry and lime, this kombucha slushie proves that you don't have to add a ton of sugar to make a special summer treat.
What is that white milky stuff on my fermented veggies? When is it safe to eat and when to toss it out. Troubleshooting tips for fermenting and pickling.
I may receive a commission if you purchase something mentioned in this post. More details here. As the temperatures get colder, mushrooming season is coming to a close. Making fermented mushrooms is a perfect way to extend the life of your fresh mushrooms, whether foraged or store-bought. Today I am sharing a recipe from Oh […]
You'll want to make a bigger batch than I did - fermented cherry tomatoes are little flavor bombs and are now officially on my fermented favorites list.
This naturally fermented lemonade soda is loaded with probiotics that give it its characteristic fizz and foam. A dryer soda, the lemonade is only slightly sweet, and notes of honey play well with lemon. Serve it over ice, garnished with fresh lemon slices.
Kombucha and ginger are a dynamic duo of superhero proportions. Kombucha is delightfully tart and fizzy; ginger brings a warm and spicy side-kick punch. I’ve been brewing batches of kombucha for years now, and I’ve spent many many of those batches in a quest to find my perfect recipe for ginger kombucha. In the end, you can’t beat simplicity: super-fresh ginger in every bottle.
These have a wonderful flavor. I have found you can also make this recipe using zucchini instead of cucumbers.
Are you looking for a special Kombucha flavor to brighten your holiday season? Then you will love this Holiday Spice Kombucha Recipe! It is sweet with a spicy...
I made my grandmother's hummus yesterday -- with a twist. This time, I lacto-fermented it. Yeah, yeah, by now you know that I try to ferment just about everything.
Black raspberry kvass is a kid-friendly fermented fruit drink that is easy to make at home. It's also a healthful alternative to commercial sodas.
Here are 12 of my favorite fruit and herb combinations I use when I flavor my homemade kombucha!
Lately I've been trying to learn some authentic korean food recipes to remember my heritage. Today, I'm sharing my mom's 김치 / kimchi recipe.
A refreshing summer drink or a special party treat, this homemade ginger ale with honey will satisfy your sweet tooth without all the health risks of soda! Try this healthy ginger ale today!
