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.
Using only honey and water, you can make naturally fermented mead to enjoy at home.
To grow, keep and eat your own food keeps you away from the food industry, the fossil fuel based agriculture, food stores and logistics.
Transforming a crock full of cucumbers into old-fashioned dill pickles is a bit of magic.
Homestead skills of yogurt-making and bread-baking increase your independence from grocery store aisles and international food conglomerates.
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.
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.
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.
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.
Sauerkraut is an effective and delicious way to store cabbage and add something "fresh" to the winter months
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.