Fermented Food Adventures & Recipes
Kefir milk – that is, milk cultured with “kefir grains” – is a yogurt-like food with many healthy probiotic strains of bacteria and yeast. For a more complete discussion of kefir grains, how to to obtain them and make milk kefir and other recipes, visit my post here. Something less […]
It’s my dream that one day this site can carry my own line of healthy, delicious, probiotic-rich foods. There’s a lot involved in getting there but maybe one day. In the meantime, this is a selection of highly rated fermented foods from Amazon. There’s a huge variety and I specifically […]
Ah, spring has sprung here in Georgia! And although the local strawberries are not quite ready, delicious berries from our wonderful neighbor to the south, Florida – my birthplace – are here in abundance and at reasonable prices. If you’ve ever perused this site and the sauce recipe section, then […]
Because lately I’ve been really enjoying rum, and my spring garden is erupting with mint, the idea to make a mojito mixer was a no brainer. Drunk as a soda without alcohol, this ginger bug soda is crisp, tart, and refreshing. Like kombucha and water kefir, ginger bug sodas (and […]
I wanted to make a sauce to celebrate Atlanta, as part of the “culture swap” at the recent 3rd annual Fermentation Fest Atlanta. The sauce was a pretty big hit and I got a lot of great booty in return. And by that I do just mean homemade delicacies. Sometimes […]
Introduction to Kefir Grains Let’s first clarify that milk kefir “grains” are not grains at all, though they do take on a soft, grain-like appearance and texture. It’s a bit like rice pudding in appearance and consistency. Kefir grains are probiotic colonies of yeast, lactic-acid producing bacteria, lipids, proteins, and […]
What is lacto-fermentation? Lacto-fermentation can also just be called “fermentation.” For example, we say certain foods like sauerkraut, kimchi, and sour pickles are “fermented.” The term lacto-fermentation is simply a way of specifying the type of fermentation we are talking about, because there are various types and classifications of fermentation. […]
I love growing mustard greens, both because they are so easy to grow and because I love the flavor, whether raw or cooked, including in soups and even turned into chips in my food dehydrator after coating them in sesame oil, brown sugar and my fermented sriracha. I may have […]
Here’s a short video I did on Youtube about burping. And this here is a link to my ever-growing recommended equipment page.
I recently put up a post about making kvass – a drink with Russian & Eastern European origins – which wasn’t specifically a beet drink originally but beets were sometimes added. In case you hadn’t noticed, beets impart an incredible color to liquids and most anything they touch. Although I […]