Kombucha is a fermented tea, originally prepared in China. It has a bitter, tart flavor that tastes a bit strange at first, but we started to love it after a few tries. We like kombucha because it is much healthier than regular iced tea and is an easy probiotic to add to our diets. Kombucha […]
I really don’t do much in the way of fermenting, other than pickled food, as a food preservation method. Kombucha, kraut…we don’t really eat any of it so there was never a need to learn how to do these things. Recently though, an opportunity came along that pushed me into making my first batch of […]
Long ago, the month of March was referred to as the “hungry month”. The winter stores of food were dwindling, and while seeds were being planted in the ground, none of them were actually producing food yet. Here are strategies to help modern day homesteaders eat seasonally, and off their own land without experiencing a […]
Join me as I show you how to make delicious jars of lacto-fermented asparagus. Chipotle and Peppered Flavors. So easy to do. And the results are great in taste, texture and flavor.
SAUERKRAUT is the easiest ferment to make. It’s the one I always recommend to someone new to fermentation. I’ve made kraut off and on over the past 35 – 40 years. My very first try at it was with an abundance of cabbage or more like a bumper crop from our own garden when we […]
Fermentation takes time and patience. Just like good wine, good cheese, and good beef, fermented veggies need plenty of time to reach perfection. How long? Longer than you might think. Read here for some insight on just how long you really need to wait!