Tagged: wild fermentation

A perfectly soured dill pickle. 0

Lacto-fermented Dill Pickles

Lacto-fermented pickling is an easy way to preserve seasonal food while increasing probiotic value. Unlike vinegar pickles with an indefinite shelf life, these living pickles should be eaten within a few months. Substitute cucumbers with food that is safe...

Kimchi packed into mason jars. 0

Basic Kimchi

Similar to sauerkraut, kimchi involves soaking cabbage in a salt brine, then rinsing with fresh water before seasoning with hot spices. The recipe below is adapted from Wild Fermentation. Like all vegetable ferments, be creative with seasonal ingredients! Basic Kimchi Print...

Sweet potato fly is a soft drink from Guyana. 0

Sweet Potato Fly

Both Nourishing Traditions and Wild Fermentation describe the effervescent fruity tones of sweet potato fly, a soft drink from Guyana. Grating the sweet potatoes takes a while, but this unique tropical beverage is worth...

Basic supplies for making yogurt: mason jars, milk, starter yogurt culture. 0

Making Yogurt

Making yogurt at home saves money, reduces plastic, and keeps a staple probiotic food in the house. Nourishing Traditions recounts research that the lactobacillus acidophilus bacteria in yogurt strengthens resistance to allergies. I make...