✈️ 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 …
Potty Talk: Squatting vs. Sitting
The “Bottom” Line: Along with eating fermented foods daily, I highly recommend this or another squatting device as part of a holistic way to practice healthy digestion and elimination. A few …
Around the World with Sauerkraut
You always remember your first 💚! For me, my first fermented love was sauerkraut. In fact, ten years ago this month, I experimented with my first batch of slow-fermented cabbage. …
Some Links on the Science of Fermentation
I’ve combed the interwebs to come up with some interesting sited and links relating to the scientific and biological processes involved in fermentation. In researching these links, I aimed to …
Cacao & Chocolate
Q: Do fermentation and chocolate ever go together? A: YES, actually. What we taste and enjoy as chocolate would not be possible without fermentation! When the cocoa beans (the part …
Probiotics vs. Viruses: Microbial Cage Match ?
Ever curious about the microbial universe, I began to look for scientifically backed research to demonstrate the antiviral properties of fermented foods. The different studies I found vary in factors …
Yum us on Yummly!
Hey, Fermenters! We just joined Yummly, whose mission is to be the smartest and most helpful food platform in existence! It’s a feature rich platform where you can customize recipes …
Fermentation Device Comparison (aka “Smackdown”)
With the increased popularity in home fermentation, there is a slew of new gadgets available to assist in small-batch fermenting (for our purposes, “small-batch” means amounts a half-gallon or smaller). …
Soaked & Brined Nuts
Soaking seeds, nuts, legumes and grains neutralizes phytic acid [1], which is found in the bran of all cereal seeds grains. Phytic acid regulates the release of minerals needed by …
Ginger Beer Starter
I recently started a new ginger bug! It’s not really an insect ?, but rather a wild starter that’s made from water, sugar and fresh grated #ginger. Natural airborne yeasts …
