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 …
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 …
You’ve heard the old saying “You can catch more flies with honey than with vinegar,” right? If you’ve brewed kombucha, you know that it isn’t true! In nature, vinegar (acetic …
Having worked in the corporate world in my first career, I understand and have experienced the demands, stresses, and lifestyle that most people in this environment undergo. Long working hours, …
SAN DIEGO, CALIFORNIA– Small-batch fermentation devices are becoming popular as more people revive the tradition of fermenting their own food at home. Along with this trend, we’ve noticed an explosion …
If you haven’t already heard about Fermentation on Wheels, it is a creative education and food-preservation project founded by culinary artist Tara Whitsitt. She converted a school bus into a fermentation …
Savor San Diego is a series on KPBS, the local PBS station here in San Diego. The show, hosted by local chef Su-Mei Yu, highlights the local food scene and …
Spring has sprung! What better way to celebrate the beginning of the season of rebirth and fertility than by paying homage to the humble egg? In his latest book, The …
With it being the last day on the calendar to make your charitable contributions this year, I thought I would share some ways that I give back to all those …
Our long awaited website is live! You can check out recipes and get advice, ask questions and connect with other fermenters on our forums. In webspeak, when a site is …
I was delighted to be asked to contribute to the #OctoberUnprocessed movement! Read my guest post here. This idea was started by Andrew Wilder of Eating Rules as a way to …
“Fearless Fermenting will give you the courage to plunge into the
fascinating world of fermented foods.”
Sally Fallon Morell, President
The Weston A. Price Foundation
