Fermented Food Adventures & Recipes
Ferments off the beaten path, non-fermented recipes, syrups, and more
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 […]
Kvass means different things to different people. In most Eastern European and Slavic nations, it is regarded as a low alcohol, fermented drink made from Rye Bread. It is sort of like a rye beer. Beet kvass, a popular, probiotic and nutrient-rich lacto-fermented drink, may have started to be dubbed […]
If you’ve never heard of charoset, you can think of it as a kind of biblical-era ambrosia. It is one of several symbolic foods eaten by Jews during the holiday of Passover. Charoset can be understood to mean “mortar,” derived from the Hebrew word cheres which is clay, as its […]
I’ve mentioned before that I have been an adherent of my own spin on Paleo for a few years, and besides the weight loss and increased muscle tone I observed came with this significant change in my diet, I also clearly had improved digestion. Although I am not on the […]
Passover is just around the corner. Well, six weeks might not be just around the corner to some, but in the fermenting world that’s no time. For maror, horseradish, I recommend at least several weeks to a month ferment time, and starting now like I’ve done is all the better. […]
This recipe can be used to make lox – salt cured salmon, also known as gravlax – with notes of sweet and sour citrus. The finished product will be a luxury food of significantly higher caliber than anything you can find prepackaged or even in most delis, and at a […]
Note: This is an AIP (autoimmune protocol) recipe but even if you’re not doing the AIP and are simply interested in enhancing your gut health and natural probiotic intake, you’ve come to the right place. A separate, traditional vinegar-based fire cider will also be posted in the near future. You […]
Honey ferments are almost too good to be true. Minimal risks of the ferment going bad. Easy and straightforward without any fancy equipment. And the flavors are just to die for whether eaten alone, added to fruit salad, used in dressings or marinades, in teas, topping ice cream and desserts. […]
(Note: Unlike most other bone broth recipes out there, this is fully compliant with the Autoimmune Protocol and all forms of the Gastritis Diet. If you’re not on one of these diets, it’s still a delicious & easy recipe you will love and it will have no inflammatory ingredients whatsoever […]
Due to the increasing number of individuals on the AIP who are new to fermenting, this article serves as something of a broad intro. Scroll down to the recipe below if you just want to get to it! Although I’ve practiced my own spin on the Paleo Diet for a […]