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

Learn how to get started making your own probiotic kombucha in about 5 minutes! It's that easy!

We are fully into summer and enjoying all the summer crops! This is a perfect time to explore ferments outside of your normal sauerkraut recipe. Fermenting summer veggies is a great way to save some of that summer feeling for later in the year when you are cursing the snow outside. We recently had a table at the Gallmeyer Farms Sweet Corn and Watermelon festival (Nothing says "summer" like sweet corn and watermelon!), and I wanted to make a ferment just with Gallmeyer's veget

Traditionally, cooking techniques were developed to bring out the best in foods, be it flavor, digestibility, or nutrient content. Our ancestors figured out the best way to use the resources available to them in their regions. As our species flourished and our society sped up, we, in our infinite cleverness, developed faster and "better" techniques for cultivating and preparing food. We created ways to make foods available faster and in greater abundance, to reduce cooking ti