We LOVE sourdough!
It is one of the classes that we teach most, next to kombucha and sauerkraut, so apparently we are not the only ones digging it. If you have a new baby sourdough starter (or a well aged one that you have had forever), here is what you need to know to take care of it. When you first get home with your new baby, make sure it is in a jar or container (glass, please!) with plenty of room to grow. Make sure it is nice and clean first! To feed it initially, sta
Maybe you've never fermented anything before, or maybe you tried and it was... let's say "less than you hoped". Even if you feel pretty confident in your skills, this is probably our favorite starter ferment. It's been made as far back as at least the 4th century BC so it clearly doesn't require fancy equipment and its easy to make. It has been extensively studied for its properties and benefits! For the cost of a little cabbage and some good salt (see our basics here if you
Lyndsay discovered this recipe on Cultures for Health's website and it has quickly become a favorite of ours! We were sharing this with many of you at this year's Take Back Your Health conference and it seems you love it, too. Below is an adaptation of the Cultures for Health recipe and a link to a video demonstration. First, I'd like to point out that there are added health benefits when you choose powerful foods and seasonings to ferment. Cauliflower is an excellent source
Did you know that traditionally, condiments were nearly all, if not completely fermented foods? Think of pickles, sauces, vegetable dishes like sauerkraut or kimchi, or imagine anything that goes on a charcuterie board- cheeses, sausages, olives, and mustards. All of these are, or started out as, fermented foods. It was a way to preserve foods with important nutritional content for use throughout the year, as well as a way to add a variety of flavor elements to the meal. Trad