Fermenting Our Way Through the Coronavirus Lockdown — 5 Comments

    • I’m actually vegan. For me there is no need for dairy since what I believe to be healthier plant-based options are available.

      Not sure what you’re asking about fruit, but I do love fruits, yes.

  1. Oooh! We’re quite interested in the fermented ginger drink! So far we are into making our own kombucha, curtido kraut, red cabbage and beet kraut, sourdough bread, and escabeche. We have been eating the whole food, plant-based way for two years and counting, and are loving the increase in health and energy.

    • Sounds like you are super fermenters! That’s great. I’d love to hear about your escabeche. I’m a big fan on red onions. Is it a standard ferment adding onion to a salted brine, or so you simply salt the onions and let them release their liquid. Do share….!

  2. Wondering where you get your tempeh starter? Everyone recommends Gem but apparently they don’t sell it anymore and Cultures for Health is a bit pricey for the tiny amount you get.

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