At its heart, fermentation is a chemical process that is performed by many living things (including humans!). So, to understand it, you need to know a little bit about living things and a little bit about chemistry. Fear not, though! I am here to lead you through the science of this fascinating process.
One of my homesteading goals for this growing season was to experiment with lacto-fermentation recipes in the kitchen. After discovering Nourishing Traditions, my viewpoint on food has drastically changed and this has trickled down to the food decisions we make. This is probably one of my favourite flavour combinations and after my first batch flopped […]
Some may say we are home brew “heretics,” but I will defend us and say, “You’re Wrong!” We do break some rules—like using special sanitizers, and hops all the time, and a perfectly measured out sugar to wort ratio. Nope. We take it easy and relax when doing our home brewing! Don’t want to make […]
Nothing says self sufficiency like turning compost scraps into liquid gold! Find out how to take your apple peels and cores and ferment them to make homemade apple cider vinegar.
Right now my cherry tomato plants are exploding with fruit and I simply can’t keep up. This ferment is tangy, fizzy, full of flavour and loaded with healthy gut-supporting bacteria. It’s also a great way to use up extra tomatoes if you have them.
A requirement for fermentation is an anaerobic environment. Keeping your produce submerged in brine with fermentation weights is the way to achieve that.