Firekraut
Firekraut The ingredients of immune-boosting Fire Cider in a delicious spicy kraut. A cup a day will help keep the cooties away! Makes 1 quart. Ingredients: 2 cloves garlic, minced 1 jalapeno, minced (remove seeds if you prefer less heat) 2 tsp. burdock, minced or grated 1 tsp. ginger, minced or grated 4 tsp. horseradish, […]
Fermented Bloody Mary
Fermented Bloody Mary Looking for a fun way to incorporate fermented foods into your next party? Wow your friends with a Fermented Bloody Mary! All the goodness of fermentation, but with a little kick. You can pretty much ferment everything that goes into it – tomatoes, peppers, horseradish, Worcestershire, etc. Brine from your ferments also […]
Fermented Cucumber Pickles
Fermented Cucumber Pickles Made the traditional way, by allowing cucumbers to ferment in a saltwater brine. Ingredients (For 2): 1/2 gallon unwaxed pickling cucumbers, approximately 2-3 pounds 2-3 heads flowering dill 4 large bulbs garlic 4 tablespoons sea salt 2 quarts filtered water (you may have extra brine-save it in the refrigerator for another ferment) […]
Rhubarb Pickles
Rhubarb Pickles This recipe yields about 1 quart of rhubarb pickles. Fermentation time will be approximately 2 weeks. Ingredients: 5 slender stalks (about 1 inch wide) of rhubarb, leaves removed, chopped into 1-inch pieces (the leaves are toxic, don’t use them) 2 teaspoons mustard seeds 3-4 garlic cloves (or to taste) Room temperature brine (1 […]
Using an Airlock for Vegetable Fermentation
Using an Airlock for Vegetable Fermentation Do You Really Need An Airlock for Fermenting? Fermenting vegetables is a great way to preserve them while adding nutrition and beneficial bacteria to your diet. When fermenting vegetables, you must let the pressure out and not let oxygen into your containers. You can achieve this in a few […]
Rye Sourdough
Rye Sourdough by Suzanne When my children were young, it was easy to maintain the diet I thought best. I am in charge of grocery shopping and cooking, so basically they ate what I put on the table, and it worked really well. We were all healthy and no one knew anything different. And now, […]
Trying Again: Vegan Yogurt with Homemade Almond Milk and Agar Agar Powder
Trying Again: Vegan Yogurt with Homemade Almond Milk and Agar Agar Powder by Jerri Someone out there is successfully making almond milk yogurt with agar agar powder, and I want to join the ranks! I’m giving it another go this week! In my first attempt, I tried a heaping teaspoon of agar agar powder (not […]
Experiment: Vegan Yogurt with Homemade Almond Milk and Agar Agar
Experiment: Vegan Yogurt with Homemade Almond Milk and Agar Agar Most vegan yogurt made at home is going to need thickening help. Unless you’re using commercial soy milk with little to no additives, or coconut milk with guar gum, there’s just no magical way to make it thicken by adding the culture to milksorry! Such is […]
Homemade Nut Milk for Vegan Yogurt Starter
Homemade Nut Milk for Vegan Yogurt Starter by Jerri I’ve personally never seen a Vegan Yogurt Starter work with commercial nut milks (coconut is not a nut, so I’m not referring to coconut milk). Perhaps there are just too many additives, or the process of creating the nut milk does not lend itself to the bacteria taking […]
Who Doesn’t Love Garlic? Ferment it!
Who Doesn’t Love Garlic? Ferment it! by Jerri Garlic is my absolute favorite food to ferment. I am lost without a jar full of fermented garlic in my fridge, and it’s a life/time-saver when cooking meals. There was a time I would even press cloves in the morning as part of my children’s daily supplement […]