Ginger bug ?

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 …

Kefir

Milk kefir is made with the help of a colony of bacteria and yeasts (aka a SCOBY) which is organized in clumps or “grains.” These helpful microorganisms work fast, consuming …

Jun

Jun (joon) is a fermented tea drink similar to kombucha, that is made with green tea and honey as the sweetener. The SCOBY is the culture responsible for transforming the tea into a …

Curtido

Curtido (sometimes spelled cortido) is a Salvadoreña (from El Salvador in Central America) version of sauerkraut. The word encurtido means pickle in El Salvadorean Spanish. In its native country, the …

Beet Kvass

Beet kvass is a fermented vegetable tonic, made with beets and other veg which are “steeped” in a brine for a few weeks. This recipe includes onion and cabbage for …

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 …

Drinks with Brine

If you’re like me, you want to get every last drop of probiotic goodness out of your fermented foods. I usually have lots of brine (the liquid in which veggies …

Yogurt

Culturing dairy products adds enzymes and provides probiotic benefits. This is an especially helpful process when using pasteurized milk, where the original enzymes and living biota have been cooked out. …