Vous vous lancez en fermentation de légumes et vous avez peur d’échouer? Découvrez 5 erreurs communes à éviter. Lancez-vous!
Cliquez ici pour découvrir mes 5 nouvelles recettes acido-basiques de courgettes lacto-fermentées, comment les conserver et savoir les consommer.
(1) On me demande souvent la recette et des explications sur la lacto-fermentation. C’est une méthode très ancienne pour conserver les légumes. Ils sont plongés, crus, dans de l’eau salée, et se conservent ainsi des mois, voire des années. Le grand...
Cette recette de base donne une moutarde jaune classique et bien relevée, à personnaliser selon vos goûts. Vous bouderez rapidement la moutarde du commerce!
These homemade pickles are super crunchy and delicious making them the perfect accompaniment to your next meal or simply enjoy them as a snack. The secret to their crunchiness lies in using very fresh, small pickling cucumbers, soaking the cucumbers in icy water before fermenting and adding an oak or grape leaf.
Ma recette de chou lactofermenté, pour retrouver le goût authentique de la choucroute faite maison, et toutes ses bonnes propriétés pour notre organisme.
Découvrez l'art de la lacto-fermentation avec des recettes faciles et saines ! Apprenez à préparer des aliments riches en probiotiques pour booster votre santé
Improve your health by making your own condiments at home and then fermenting them. Easy and nutritious, click here for top 5 recipes
Easy gut-health restoring lacto-fermented lemonade made with freshly squeezed lemon juice and whey. A great way to drink your probiotics!
This easy to make, lacto-fermented salsa recipe is a perfect way to use up bits of garden produce. Unlike canning, you can make just one jar, and fermenting it for just a few days will allow you to refrigerate it for up to 6 months.
Méthode ancienne de conservation des aliments, la lacto-fermentation revient sur le devant de la scène grâce à ses nombreux atouts : écologique, saine (...)
Découvrez comment préparer de la pâte de fleur d’ail lacto-fermentée! Ce condiment apportera un bon goût d’ail à toutes vos recettes.
Try this easy recipe with only 10 minutes of active prep time for delicious lacto-fermented carrots rich in healthy probiotics. Included is a spicy and herb-infused variation you'll love!
Red onions, water, and salt are all it takes to make lacto-fermented red onions. They're easy to make, tasty, and healthy.
Une sauce ketchup healthy lacto-fermentée au Ginger Bug
Bonjour, les ami.e.s ! Il y a quelques semaines (lorsque j'ai publié ma recette de taboulé de brocoli 100% cru ou mon article sur le kéfir ), je vous parlais d'un changement dans mon alimentation : je tends à la "crudifier", néologisme qui signifie...
This is the relish that I served with the Gravlax that I posted about earlier. It is very simple to make, and contains lots of gut-friendly probiotics. It has a pleasant tangy, slightly sour flavo…
This quick lacto-ferment adds probiotics to berries, and leaves them sweet and tangy, perfect for topping yogurt or baked goods.
Learn how one simple ingredient can transform your homemade mayonnaise into lacto-fermented mayo that will last in the refrigerator for months! This recipe tastes delicious and is actually healthier than regular homemade mayo.
I was recently gifted a case of beautiful, organic peaches. After eating many (oh my goodness…so many!) each day, I had some that I needed to preserve. Traditional recipes for canning peache…
Ma recette de chou lactofermenté, pour retrouver le goût authentique de la choucroute faite maison, et toutes ses bonnes propriétés pour notre organisme.
Cliquez ici pour découvrir mes 4 recettes acido-basiques de betteraves lacto-fermentées, source de probiotiques naturels, efficaces et pas cher.
You might wonder why a lacto-fermented mayonnaise? Well, plain mayonnaise brings a lot to the table, but lacto-fermented mayonnaise ups the ante with more enzymes, better nutrition, and a longer 'shelf' life!
Once I began reading up on all the benefits of fermented food,* I knew they were something I needed to serve my family on a regular basis. I love my homemade kombucha, but I found it difficult to eat other fermented foods - even sauerkraut (in anything other than tiny portions). Tiny portions are okay (one bite of fermented food contains 100 times more probiotics than the best probiotic pill), but I wanted to learn to love fermented food. So I looked all over Pinterest, trying to find fermented foods that were recommended for children. After all, children are often picky eaters; if kids loved it, maybe I would, too. That's when I discovered lacto-fermented carrots. At first, I wasn't sure I liked them...but by the time I was at the end of my first batch, I found myself craving more.Yummy! If you love pickles, you'll likely love these lacto-fermented pickled carrots. And if you're less excited about the flavor of fermented foods, I encourage you to give these a try. They are easy - and super healthy! How to Make Lacto-Fermented Pickled Carrots Carrots (about 1 1/2 lbs.) 2 - 3 cloves garlic 2 cups of non-chlorinated water (I use tap water that's filtered) 2 tablespoons sea salt** Quart canning jar (or similar sized glass jar) Lid (preferably plastic***) or cheesecloth and a rubber band or piece of twine Knife Cutting board 1.Start by cleaning everything you'll use (the jar, lid, cutting board, knife) in hot soapy water - or run them through the dishwasher. Wash your hands thoroughly, too. This will help prevent any bad bacteria from forming in your ferment. 2. Make the brine by stirring the salt into the water until the salt is completely dissolved and the water looks clear. (If you're using Himalayan pink salt, as I did for this batch, the water may still look pinkish once the salt is dissolved.) If the water is cold, you may need to heat it on the stove while you stir, or the salt might not fully dissolve. Set the brine aside and allow it to come to room temperature. Combine salt and water to make a brine. 3. In the meantime, cut up the carrots. They need to be short enough that, once they are in the jar, they reach a little below the first screw band rings. (In other words, the carrots must be about 1 1/4 - 1 1/2 inch below the top of the jar.) I generally cut my carrots in half, then cut each piece into quarters. If you have especially fat carrots, you may wish to cut them into thinner pieces. All pieces should be approximately the same width. Carrots must be the right length for the jar, and quartered. 4. Peel the garlic cloves and put them into the bottom of the jar. 5. Pack the cut carrots into the jar, lengthwise. Fit them in snugly, since that will prevent them from rising to the top of the jar, which could potentially lead to badly contaminated food. (In fermenting, it's vital to keep the food beneath the surface of the brine.) Pack carrots into jar. 6. Pour the cooled brine over the carrots. It should cover them completely; leave one inch of headspace (the amount of room between the top of the liquid and the lid of the jar). If the liquid doesn't fully cover the carrots, add a little more water. Place the lid loosely on the jar (or cover the jar with cheesecloth secured with a rubber band or piece of string). It's important that the lid be loose; gas can build up in fermenting foods and if the lid is tight, it could potentially cause the jar to burst. If the lid is loose, however, there is no danger of this. Place the jar on the counter, away from direct sunlight or drafts. Pour the brine over the carrots, immersing them completely. Cover loosely with plastic lid or cheesecloth. After seven days, taste one of the carrots. If it tastes great to you, refrigerate. If not, allow it to sit on the counter for a few more days, then taste again. How long counter top fermentation lasts depends upon the temperature in the room and your personal tastes. Once you refrigerate the carrots, eat them up within a month or so. * Fermented foods increase mineral absorption, improve brain function, may help you loose weight, boost your immune system, may reduce the risk of some cancers, and heal "leaky gut" - a condition that's at epidemic levels in the United States and leads to a myriad of health complaints, from fatigue to diarrhea and stomach troubles. ** It used to be canning or kosher salt was recommended most for pickling, but now we know processed salt is linked to autoimmune disorders. Sea salt will make the brine cloudy, but is much more healthy. I used Himalayan pink sea salt, but you can use any type of pure (nothing added) sea salt. I used coarse salt, but it's okay to use the same amount of fine salt. *** Most experts advise against using ordinary metal lids or canning jar lids with rings. This is because metal can react negatively with the brine.
L’idée de consommer des aliments lacto-fermentés ne fait peut-être pas rêver de prime abord – et pourtant, vous en avez certainement déjà mangé sans le savoir: la choucroute, les olives, les câpres ou le poisson utilisé pour faire la sauce nuoc-mâm, par exemple, en sont des exemples courants ! Ce processus de conservation « vivant » revientLire la suite…
This lacto-fermented salsa is an easy way to preserve the harvest and include more probiotics to your diet. It's tangy and zesty and has a perfect spice kick to accompany your favorite Mexican meals or just to dig in with tortilla chips.
Cette recette de base s’adapte à n’importe quel fruit. Apprenez à transformer les prunes en un condiment salé, sucré et bourré de saveur umami.
Fermenting garlic is easy with the healthiest lacto fermented garlic recipe. You only need five ingredients and 4 weeks of fermentation to get all the benefits of fermented garlic. Use this fermented garlic in any recipe that calls for garlic.
Why go to the trouble of homemade mayonnaise? Store-bought mayonnaise is full of industrial oils you do not want to put in your mouth. Like soybean and canola oil.
Fermenting turnips is easy and quick! The fermenting process turns the turnips into a probiotic food that is both delicious and very healthy. This is a great way to preserve turnips!
Craig Fear shares a delicious fermented raspberry soda recipe that you can make at home and store for a rainy day.
An easy lacto-ferment that turns carrots into a healthy and delicious probiotic treat. Serve it as a side dish, or use it as a condiment.
Yes, you can ferment mustard. I’m not sure why it isn’t more of a thing. In the same way that Dr. Andrew Weil called vinegar pickles “dead pickles,” (fermented pickles being living pickles, of course), we can say that the normal store-brand mustard is “dead.” Tasty, sure. But from a […]
Entretenir un blog de cuisine oblige à être imaginatif, à dépasser ses limites (culinaires, au moins), et à garder les yeux, les oreilles et l’esprit ouverts. Une des premières recettes publi…
This easy recipe for Fermented Lemonade is a delicious probiotic drink that uses just 4 ingredients!
Voici une recette de salsa de tomates fermentées parfaite pour pouvoir savourer des tomates de saisons encore longtemps.
Have fresh chard stalks you just don't know what to do with? Lacto-ferment those babies! It's an easy and delicious way to up chard's nutritional value and enjoy its goodness. Learn how to make your own Lacto-Fermented Rainbow Chard right now...
Cliquez-ici et découvrez cette technique qui prend 15 mn, conserve vos aliments 18 mois et vous fabrique des "probiotiques maison" pas cher ! Eurêka !
There are so many ways to preserve the summer harvest, and fermented green beans is one of the easiest. Dilly beans made in vinegar are awesome, but these fermented dilly beans are even tastier, plus the probiotics are great for your gut health!
This Thai-Inspired, Lacto-Fermented Green Papaya is my new rockstar condiment. I know, the title is long, but it resembles the flavour: catchy, and flavourful?! Read on!
