Kimchi is a Korean version of sauerkraut, full of flavor and immune-boosting properties. Kimchi typically contains red pepper and napa cabbage, but many variations exist. I love this adaptation featuring daikon radish and fish sauce. How to Make Kimchi This recipe is adapted from my go-to fermentation book, Real Food Fermentation. Feel free to modify…
Healthy Living, Small Steps, and Big Changes
Hoping to live healthier in the coming year? I hope Peg’s story encourages you. Peg and her husband, Ron, are active retirees here in Arizona. It all started when they attended a fermentation class in 2013. Peg’s Story: Healthy Living, Small Steps, and Big Changes After the fermentation class, I began a journey that continues…
How to Make Sauerkraut
Looking to create your own probiotic boost? Cabbage is one of the simplest foods to ferment and can be transformed into a delicious, nutritious side dish! Sauerkraut is ideal for those who are new to fermentation. The process is simple and yields a probiotic food that boosts digestion and overall health. If you’re daunted by…
Cows and Corn
Are cows meant to eat corn? Cows are ruminants. Their four stomachs are naturally pH neutral. A corn-based diet creates an acidic environment that invariably leads to a host of health problems including bloat, diarrhea, ulcers, liver disease, and overall weakened immune system. To combat these illnesses, cattle are given antibiotics. And lots of them….
How To Grow Your Own Kombucha SCOBY
Would you like to start making your own kombucha but want to bypass an online purchase? You can easily grow your own kombucha SCOBY (Symbiotic Colony of Bacteria and Yeast) using store-bought kombucha! For my SCOBY, I purchased kombucha commonly found in health food stores as well as popular grocery stores. I used the Original…
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 to increase carbonation. (An airlock…
