There are many techniques for fermenting, but none are as effective as when you ferment with an airlock. Whether you are a beginner wondering “how do I ferment?” or someone who takes their fermenting very seriously, utilizing an airlock is … continue…
As we seek to make a delicious kombucha, it’s helpful to understand pH and its role in creating a tasty, nutritious and safe and refreshing drink. While kombucha is fermenting, the pH continues to lower. That lower pH level is … continue…
Sometimes, just a simple tweak to the spices you add to your sauerkraut can expand and enhance the flavor in a way that can make a profound difference. There are many different ways to spice up your sauerkraut and this … continue…
In the world of fermentation, you will often hear talk of probiotics (living microorganisms that confer health benefit when consumed and maintained in healthy balance) and the health value that they add to our diets. What we don’t hear much … continue…
I love fermented daikon! There…., I said it! It never seems to fail me when I either include it in another ferment or ferment it on its own. And it’s not just that I love fermented daikon radish, I get the … continue…
People come to discover fermented foods either because of the health benefits associated with eating them or simply because they love the taste. One thing many people don’t know is that eating fermented foods can lead to weight loss and help … continue…
When I was a kid growing up in Chicago, my mother would occasionally take my brother and I to a restaurant called The Pickle Barrel where every table had sour pickles and popcorn. I’m thinking the tables were made from … continue…
The sea can be very generous in terms of providing food sources, none healthier than seaweed. Making this Seaweed Sauerkraut recipe ( I like to call it Sea Kraut) is a wonderful alternative to standard sauerkraut. There are many kinds … continue…
This Cracked Pepper Leek Sauerkraut remains one of my favorite sauerkraut variations. It is a recipe inspired by the excellent book on fermentation, “Fermented Vegetables,” by Kristin and Christopher Shockey. Earlier this year I made their recipe for CauliKraut. They have a … continue…
As the holidays arrive, you may be thinking of getting fermentation presents for a friend or loved one. Here are some links to my favorite products. Fermentation needn’t be an equipment intensive undertaking, unless of course you are producing at … continue…
