Homemade fermented dairy is a nourishing, living food, vibrant with flavor, live probiotics, and a distinctive pleasant tang that is the hallmark of good fermentation. Three fermented dairy staples […]
Water kefir is low in calories but high in probiotics, including a wide array of beneficial strains of bacteria. In fact, a study published in Frontiers in Microbiology […]
Koji is dried fermented rice. “The enzymes contained in Koji help to regulate the intestinal environment by promoting digestion and absorption and increasing beneficial bacteria in the intestines.” […]
There are a lot of articles out there telling you how to create a sourdough starter. Despite this, as a sourdough baker, the most questions I get asked are […]
Oatcakes were the one of the staple foods of the Scottish, Welsh, Irish and northern English populations long before the advent of the more modern grain, wheat. The […]
This recipe appears on p. 157 of the book Nourishing Traditions, and is referred to often as an optional ingredient in place of sea salt in a number […]
Want a delicious, creative way to use fermented oats? This is tasty, easy and it keeps really well in the fridge or freezer. Eat slices hot and fresh, […]
Making crème fraîche is very easy. Takes 5 minutes to make and 2 days to wait. And much cheaper than store bought (in some regions and states it’s even […]
Ingredients 29-ounce can Muir Glen fire roasted tomato purée 2 tablespoons raw apple cider vinegar 2 tablespoons whey (liquid, unpasteurized) or juice from kraut, pickles or kimchi 1/2 […]
Cultured or fermented dairy products play a role in many traditional cuisines. Yogurt is the fermented milk product with which we are most familiar in the West. It […]
I used black and yellow seeds. So easy to make. Mix yellow and brown mustard seeds to create more or less sharpness in the mustard. Yellow mustard seeds […]
Sweet potatoes are naturally sweet and even though it’s not a typical flavor for a soda, it works really well. Sweet potatoes ferment very easily. Most fruits and […]
Tempeh is a traditional soy product, originally from Indonesia, and is made usually from cooked fermented soy beans. I don’t use soy products, so I substituted soy beans […]
Fermenting breaks down the lemons rind, removes its bitterness and gives a marvelously complex, bright flavor that pairs beautifully with many foods. Taste is mellow yet intensely lemony, […]
Not only is sauerkraut good for your gut it’s good for your taste buds. It’s tangy-tart flavor is the perfect companion to savory foods. Eating just a spoonful […]
Great way to use all those green tomatoes in the garden before the frost.It has a very pleasant taste and adds awesome probiotics boost to your gut.It’s a […]
This recipe is taken from the recently published article The Nourishing Traditions of Morocco and based on a recipe provided by Jacqueline Hahn, my mother! Ingredients 5 Meyer […]
There are many health benefits from this recipe: from raw unfiltered honey, from pine pollen buds, from fermentation, and from sun and moon. Pine pollen is nature’s superfood. […]
A probiotic boost, delicious and delicate, salty and sour fresh spring asparagus! Now it’s a prime time for it! Not only does fermented asparagus taste amazing, it is […]
My new favorite kraut to eat is this superfood of beets, ginger and cabbage. It is full of taurine that helps your digestion, and supports your liver and […]
Here is a super fun recipe that I use with lots of kids (mine and an orphanage) to get probiotics in them. Getting healthy is an everyday effort and […]
Maureen’s original recipe for a delicious, digestion-enhancing and nutritious fermented chutney. Try some with pork, chicken, or as a breakfast side. Makes 1 quart. Pure Indian Foods sells […]
Who says lacto-fermented veggies are boring? If you’re looking to spice up your repertoire of ferments and love Brussels sprouts, Min’s rendition of Spicy Smokey Brussies from Fermented […]