These are the healthy food trends in 2016 that we’re most excited about!
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Get the Carrot Cake Kraut recipe from Amanda Feifer’s new book: Ferment Your Vegetables! Dessert kraut might sound a little wacky, but it’s a surprisingly satisfying way to beat sugar cravings.
Let’s talk about one of my favorite topics: digestion, probiotics, and gut health!
What is tempeh? Not all tempeh is the same – here’s why local tempeh is more nutritious than its commercially-produced counterparts.
In this video, fermentation expert Sandor Katz talks about how fermentation changed his life. If you want more fermentation goodness, we’ve gathered lots of info about Katz plus some bonus fermentation resources for you!
Well-sanitized jars are so important for safe fermentation. Here’s how to ferment safely with properly sanitized jars.
The Everyday Fermentation Handbook is a beginner’s guide to fermentation.
If you’re new to fermenting, the idea of cultivating good bacteria and yeast in your kitchen might be overwhelming. We’ve rounded up a few recipes for making your own fermented food and drinks at home.
Fermented foods are getting a lot of cred lately as superfoods. Here’s what makes them so healthy along with some ideas for how to eat more of them.
It’s super simple to make your own kombucha tea, which is awesome because the store bought sort can be super expensive. When you make kombucha, you’re basically hopping up a colony of healthy bacteria with sugar and caffeine. All you need to whip up a batch of your own kombucha tea is sugar, black or green tea bags, and a SCOBY (more on the SCOBY below!).
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 […]
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 […]