Fermented Food Adventures & Recipes
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 […]
Many home fermenters think about gifting festive ferments this time of year. Honey cranberry, honey garlic, honey ginger, and a million combinations thereof. Some start in early November which can allow these ferments to be ready by Thanksgiving (e.g. honey pomegranate), while others may benefit from more time. As I […]
Making a delicious, healthy, probiotic-rich sauerkraut is within your reach. Don’t go for the vinegar preserved so-called kraut on store shelves, and you can skip the pricey fermented kraut at natural food stores. This is something you can make inexpensively (even organic cabbage is usually around $1.49/lb.), and with a […]
This happens to be my favorite type of kimchi. The crunch is really satisfying whereas regular kimchi has more of a kraut consistency. Although I like it very hot, the radish itself has a subtle natural sweetness you don’t really find in the small, red radishes (originating in Europe) we […]