Filling in the information gap is exactly what the Fermenters Club’s Fermentation Festivals in San Diego and Oregon are all about. A transition to a diet filled with more live culture foods is a natural step to get our gut, and the microbes living there, in a healthier balance.
Rye bread is a challenge for many bread bakers. So many “hockey puck” disasters. This recipe works! With tiny amounts of sugar and fat, this is a very low-calorie, high-fiber bread that is also delicious.
There are many gadgets to use on jars and in jars to make your fermentation projects more successful. This post explains how they work and reviews some of the most popular ones out there.
Garlic mustard is the poster child of invasive species. Brought as a food crop for home gardens by settlers, this is a great wild food to pick with wild abandon. Eat it and ferment it while helping out local ecosystems.
Beets are a wonderful tonic in the spring. Increase the potency of this marvelous ruby root with fermentation.
What is the Cape Gooseberry? Understand this delicious, easy-to-grow South American golden fruit with many names, many benefits, and many uses.
Love kimchi? Grow Korean chili peppers for DIY Gochugaru powder to bring amazing homegrown fresh flavor to your kimchi and other spicy ferments.
Nourish your body and microbiome all while enjoying this delicious raw fermented sauerkraut.
Making your own sauerkraut is fun, easy, and good for you and your family. Read about the fun world of fermentation and let's get started!
I love to ferment vegetables in gallon glass jars, which I leave on the kitchen counter so I can watch the colors mellow. A mixed-vegetable pickle is not only a thing of beauty and an adventure to eat; it’s also a practical use for homegrown produce. Here are complete instructions for making fermented pickles in a gallon jar, with suggestions for varying both the vegetables and the aromatic ingredients.
Kefir culture can be used to start a broad range of dairy ferments. This recipe shows how kefir grains will culture cream into delicious creme fraiche - a tasty, healthy alternative to whipped cream. Part 2 of a series of articles explaining how to use traditional cultures for cheesemaking.
Kale doesn't ferment as well as some of the other members of the brassica family but we still find ourselves wanting to preserve this delicious and nutritious green. Here are tips and a recipe to ensure success fermenting kale.
Instructions for lacto-fermenting hot peppers into delicious pickles. These tips will help turn your peppers, whatever the variety, into pickled peppers.
No matter how many pounds of vegetables you are working with, a good tasting result is guaranteed if you ferment in canning jars because the ferments are never exposed to the airborne yeasts and molds that result in off-flavors. As fermentation gases build up, loosen the screw bands on the jars and allow the brine to overflow onto a saucer. In this way, gases leave the jars, but air does not flow back in.
Fermentation is the rage at the Pennsylvania MOTHER EARTH NEWS FAIR. Here's a peak at Sandor Katz' presentation and some of the cool new vendors who have joined the fermentation revitalization.
Fermentation goes against many rules that we have grown up with — don’t eat food from a can with a dented lid, that is frothing, or that has a bit of mold on top. Here is a a quick visual guide to common fermentation sights — but I don’t want to call it troubleshooting because often these things that look wrong are in fact fine.
Kefir (rhymes with deer) is a traditional yogurt culture from Central Asia. Often described as a fermented milk, kefir is a flavorful, drinkable and slightly effervescent yogurt.
Adding fermented vegetables for vibrant, fresh lunch ideas that will keep things interesting, local, healthy and kid friendly.
Have you ever wanted to make your own pickles, but became discouraged and overwhelmed with the amount of work involved with traditional recipes? Well, here’s a recipe that’s quick, easy and made right in the jar. These fermented dill pickles take very little work or prep time and are delicious, healthful and ready to eat in a week.
Who would have thought that making your own cheese at home could be so much fun? I have produced cheese as a hobby regularly since 2009, so I thought it would be practical to share with some valuable tips that I have learned along the way.
Making fermented fruit vinegars at home is a simple, fun, and delicious project.
Capturing flavor and the nutritional energy of foraged edibles through fermentation—one universal wild edibles sauerkraut recipe with unlimited options.
Garlic scapes, the young flower stems of the garlic plant, have delightful flavor and can be preserved through lactic-acid fermentation in pickles, a convenient flavor paste, or as an ingredient to kraut or kimchi.
Radishes are the red and white stars of my spring pickling classes. If you have more radishes in your garden than you can eat, or if you are just looking to try something new—I say pickle them! Not convinced? Here are five reasons radishes are to be fermented and a recipe for Spring Radish Kimchi to get you started.
Whey is the liquid that remains after milk is curdled. Full of protein and nutrients, whey can be used to soak beans or grains, as a substitute in baking, and for lacto-fermented vegetables, such as sauerkraut.
Before you begin to make your own wine in the Midwest, it’s good to have an overview of the craft itself and also determine if your area of the country is an area where grapes be successfully grown and utilized for wine production. As with many hobbies, it is not just the end result, but the process itself, that provides an intriguing experience.
What to do with all that surplus asparagus? Maybe you have too many pole beans? Or okra? This is the best ever recipe for pickling extra asparagus, and the recipe can also be modified for any thin vegetable you might have from your garden's bounty! Canning is such fun!
A basic sourdough bread recipe.
Pickled vegetables are a great way to jazz up your meals, especially in the late winter, early spring time when the grocery store vegetables are looking a little worse for the wear.
Sourdough waffle recipe.
Anyone can brew beer. Part 2 of Homebrewing for Beginners seeks to demystify the process of cooking the wort, fermentation, racking, and bottling.
This recipe will show how one extra step can add extra flavor and texture to your homemade poolish bread loaf.
Anyone can brew beer. The article seeks to demystify the process and help jump start brewing by breaking down the equipment, recipe, and ingredients. This is a 2-part blog post.
In this episode we will cover the 3 major steps in the alcohol distillation process
Kefir is a yogurt-like dairy substance that you can easily culture at home using grains and milk.
Pickled garlic is both delicious and easy to make. Ever wondered why pickled garlic turns blue? Find out here!
Sarah is a friend to the farm who taught Ilene Freedman how to make "Farm Chi." Farm Chi is Sarah’s version of kimchi, fermented mixed vegetables from the seasonal farm harvest.
Transforming a crock full of cucumbers into old-fashioned dill pickles is a bit of magic.
To grow, keep and eat your own food keeps you away from the food industry, the fossil fuel based agriculture, food stores and logistics.
Using only honey and water, you can make naturally fermented mead to enjoy at home.
Make your own “ginger bug” and natural soda from nothing more than ginger root, sugar, water, and fruit juice. The ginger bug, soda starter culture of healthy bacteria, consumes the natural sugars present in fruit juice and causes carbonation to make a fun experiment and soda pop you don’t need to be afraid to give your children.
Book reviews by permaculture educator Cindy Conner. Learn about Sustainable Market Farming, The Art of Fermentation, The Permaculture Handbook, and The Small-Scale Poultry Flock.
Killing frosts are arriving, but Ira's staying self-sustaining all winter, with winter-hardy greens and plenty in storage, from sweet potatoes to pickled peppers. Get inspired with ideas for kimchi and a fresh twist on winter salads, with yacon.
Fermentation expert Sandor Katz (aka SandorKraut) gives a cultural and historical introduction to fermentation practices, including the nutritional benefits of homemade sauerkraut and other fermented foods.
Lacto-fermented swiss chard ribs and how to can them right along with foraging for wild mushrooms and a butternut squash update. Discovery Expedition vented fedora hat makes gardening cooler when the sun is blazing down.
Homestead skills of yogurt-making and bread-baking increase your independence from grocery store aisles and international food conglomerates.
Sauerkraut is an effective and delicious way to store cabbage and add something "fresh" to the winter months
On my kitchen counter sits a quart of milk that my kefir grains live in. In a couple of days that milk will turn into the nutritious kefir.