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Best Cultured Foods and Beverages 2014




Yum

December 26, 2014 by Andrea Fabry 4 Comments

Interested in fermented food and drinks? Looking for fresh ideas as we approach the New Year?

Best of Cultured Foods and Beverages ITT

My most popular post of 2014 was How to Make a Turmeric Bug. The recipe is simple provided you have access to fresh turmeric root. Turmeric powder can be used but I have found it less dependable. Find the recipe here.

Are you a fan of kombucha? Hoping to make your own this year? Consider these popular tutorials:

How to Grow Your Own SCOBY

Continuous Brew Kombucha

10 Uses for Sour Kombucha

10-Ways-to-use-Sour-Kombucha-for-ITT

 Take a peek at these other popular posts from my fellow bloggers at Alternative Living Network!

Drinkable Yogurt in the Crock Pot

Homemade Countertop Yogurt

Creamy Homemade Yogurt (Crock Pot)

Fresh Coconut Milk Kefir

Probiotic Pickles from Scratch

How to Make Coconut Water Kefir

Quinoa Flax Sourdough Crackers

Making a Sourdough Starter

Old Fashioned Dill Pickles

Lacto-fermented Roasted Bell Pepper Hummus

Lacto-fermented Sparkling Apple Cider

How to Make Beet Kvass

Cherry Mango Water Kefir Smoothie

Kombucha 101 (What IS that?)

DIY Healthy Soda

How to Make Kombucha with Chai Tea

Probiotic Hot Sauce

Do you have a favorite cultured food or beverage recipe? Be sure to share in the comments!

Related Posts

  • Cultured Cranberry-Orange Chutney
    42
    Cultured Cranberry-Orange ChutneyThis simple cultured cranberry-orange chutney is an excellent way to add a fermented boost to your holiday or family gathering! Cultured Cranberry-Orange Chutney Ingredients: 3 c. frozen or fresh cranberries 1-2 fresh oranges, peeled and de-seeded 1-2 tsp. cinnamon 1/4 tsp. salt 2-4 tbsp. whole cane or other unrefined sugar…
    Tags: cultured, fresh, consider, recipe, sourdough, fermented, simple, water, kefir, starter
  • DIY Gluten-free Sourdough Starter
    40
    DIY Gluten-free Sourdough StarterMake delicious gluten-free bread using this simple combination of kombucha and flour. Try this DIY gluten-free sourdough starter! [mpprecipe-recipe:90] * To view our family's bread recipe see Gluten-free, Grain-free Sourdough Bread.
    Tags: sourdough, starter, diy, recipe, simple, kombucha, water, kefir, quinoa
  • How to Make Yogurt Without a Starter
    37
    How to Make Yogurt Without a StarterDid you know you can make yogurt with milk and chili peppers? I saw this idea on the blog of fermentation expert Sandor Katz. The article, Yogurt Cultured by Chili Peppers, relays the experience of a fermentation enthusiast in Israel without access to online starter cultures. I was intrigued and…
    Tags: milk, yogurt, starter, pepper, food, cultured, fermented
  • Continuous Brew Kombucha
    35
    Continuous Brew KombuchaWhether it's batch brewing or continuous brewing I love the process of making kombucha. Batch brewing involves a SCOBY, a starter and sweetened tea. Brew for 7-10 days or so, then strain and enjoy. With continuous brewing, there is no straining. Drink 25 -50% of the container and then refill.…
    Tags: kombucha, scoby, continuous, tea, fermented, foods
  • Water Kefir: Oxygen or No Oxygen?
    35
    Water Kefir: Oxygen or No Oxygen?Should you make water kefir with an airlock or just cover it with a cloth? Is the process more like kombucha or sauerkraut? I have been making water kefir for several years now and so far have not used an airlock. I cap the jar tightly during the second ferment…
    Tags: water, kefir, kombucha, fermented

Filed Under: Fermented Foods, Foodie, Gut Health, Natural Health, Recipes Tagged With: apple cider, cultured food, dill pickles, hummus, kombucha, lacto-fermentation, sourdough, water kefir, yogurt

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Comments

  1. Sarah Pope says

    September 6, 2015 at 1:38 pm

    Hi Andrea,

    When you ferment pickles do you use an airlock, if so, how long to ferment. If not, do you use a coffee filter and again, how long do I ferment.

    Thanks. I purchased pickling cucumbers at Farmers Market and wanted to use them before they get bad. 🙂

    Thanks as always for your willingness to help.

    Sarah Pope

    Reply
    • Andrea Fabry says

      September 6, 2015 at 5:40 pm

      Yes, an airlock is a good idea. Or a very tight mason jar lid. I do about three days because I like them a little crispy. It’s up to you and what you like. Have fun making them!

      Reply
  2. Sarah Pope says

    September 8, 2015 at 2:29 am

    Thanks Andrea.

    Sarah Pope

    Reply

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    December 31, 2014 at 12:06 am

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MEET ANDREA

I am a certified Building Biology Advocate, a former journalist, mother of nine, and avid CrossFitter who likes to think outside the box. After our family's health crisis in 2008, I learned to ask questions about what's in our food, our water, and our air. I hope to empower you as you seek to live safely in a complex world. Thankfully, small steps lead to big changes. Let's travel this road together, one step at a time.

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