Lacto-fermenting garlic increases its medicinal value and at the same time mellows out the sharp heat that you get when eating a raw clove. Garlic is a natural antibacterial and antiviral fighter. I consider garlic, when prepared this way, my way of getting a natural flu shot. Learn how to do it and begin adding […]
Garlic is rich in antioxidants, helps to prevent and lessen the duration of the common cold, strengthens the immune system, may slow the development of atherosclerosis, and lower blood pressure. Garlic is such a healthy food, it’s hard to imagine that there’s a way to make it even more beneficial. But lacto-fermenting does just by […]
I planted horseradish last fall for the first time, and it is thriving, so I thought I’d dig up just a small piece of root and try my hand at this delicious condiment. Instead of using vinegar, though, I decided to try lacto-fermenting it so that it would be probiotic rich.
As warm weather approaches, I must make some tough decisions about which varieties, and how many plants to sow in the garden. Thinking ahead to the bounty of summer’s cucumbers and cabbage, here are a few easy recipes for naturally fermenting your own cabbage and sauerkraut.