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
If you haven't seen yet, we launched our second Udemy course! And for being one of our insiders, we're giving you a HUGE discount!! This one is a veggies fermentation course and SO EASY!
Sauerkraut, or one of its variations, is usually the first ferment project we get people started on because it's easy, tasty and so inexpensive to try out! The course is simple to follow, you can go at your own pace, you keep all of the resources and we walk you through all the most common
We finally did it!
Our first Udemy course is here! Kombucha Basics is our full-length course on how to brew your own kombucha, why you would want to and what to do with it once you start.
We would love you to be the first to check it out, send us your feedback and leave it a review so more people can see how easy and fabulous it is for themselves. So, for the first 20 people who sign up, we have created a special offer- you get the course for half price!
We wanted to s
The next video is up on our YouTube channel! This week's Fermentation Basics video is a quick and easy favorite, lacto-fermented carrots. This simple recipe easily turns into "dilly carrots", so if you've caught us at a live event you have probably had a sample or 3. If you have seen us live and haven't gotten around to starting yet, or have never seen the demo, now's your chance! You can basically use this to apply to almost any firm vegetable. Have a look, then get in the k
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