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All About Kombucha

What is kombucha? Kombucha (kahm-BOO-chuh) is a fermented tea drink that probably originated in ancient China over two thousand years ago. The active culture which transforms the tea into kombucha is …

Milk Kefir

Milk kefir (pronounced keh-FEER, or KEE-fur, I’ve even heard it as KEFF-er) is made with the help of a colony of bacteria and yeasts (aka a SCOBY) which is organized …

Corn Tortillas (masa harina)

I recently discovered masa, which is (properly) processed corn flour. It’s a staple and the main ingredient in much of Mexican cuisine– from tortillas to tamales! From Azure Standard’s [affiliate …

Sicilian Green Olives

Last autumn, I got to pick some fresh olives from a friend’s trees! (I think they were Mission and maybe Arbequina varietals.) Some were green, some were black, and others …

Why isn’t it fermenting?

Q: “It’s been 8 days and my red cabbage kimchi is not fermenting. Why?” A: This could be due to several reasons: 1. Too much salt. Salt slows microbial growth, …

✈️ Traveling with Ferments 🚢

Air travel is a modern marvel, enabling us to safely traverse vast distances in short amounts of time. The act of traveling, though, taxes our body in unnatural ways. The …

Ginger Sauerkraut

Sauerkraut was traditionally prepared in the autumn and then stored fermented all winter long in a cellar where the earth temperature kept it cool but above freezing. People would consume …