Author: Mike Lorey

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Raw Sauerkraut: A Fermented Superfood

The following is a cross post from Folksy Brews. Making sauerkraut requires a process of pickling called lacto-fermentation. Lacto-fermentation is a form of food preservation that employs various lactic acid bacteria to convert sugars in the food into lactic acid. The bacteria required for this food transformation are already present on raw cabbage so no […]

July 14th

Making Home Made Honey Wine

The following is a cross post from Folksy Brews from our newest contributor, Mike Lorey. Mike is an avid home brewer and local food enthusiast, and we’re thrilled to have him on board! T’ej (Ethiopian-style Honey Wine) is a spontaneously fermented mead. Spontaneous fermentation means that no lab-grown yeast is added to ferment the honey […]

July 1st