For my discussion of why I started experimenting with colorful kimchis (besides the obvious answer of “why not!?”), I invite you to check out my original color-kimchi post, jalapeno-cilantro-lime green kimchi, here. I debated for a long time about what to put in it. There are so many amazing orange […]
Click here for details and registration for the 4/13 Spring Ferments workshop in the West Cobb area. SOLD OUT! PLEASE STAY TUNED FOR MORE
It’s interesting that the big-name brands of sauerkraut you find in mainstream supermarkets are never purple. These brands aren’t normally fermented, but rather are vinegar brined. Even when they are fermented (or at least saltwater brined), they’re later pasteurized and consequently lose all their healthy probiotic activity and become mushy […]
We all have those moments where an idea strikes us from out of the blue. Or out of the green, in this instance. At first my idea was simply: “Why is Kimchi always red? There’s so many different colors and flavors of pepper.” And then I thought about how kimchi […]
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 […]
