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Posts Tagged ‘ferment’

To Hop or Not to Hop?

hops

For you IPA-loving readers, you may be asking yourself if there is any legitimacy to our query: The answer, of course, is TO HOP. But what if we told you there is another way? It’s okay, you can keep drinking your IPA while you read this but by the end, you may be rethinking everything…

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Recipe: Country Elderberry Wine

elderberries

There’s really nothing better than sitting down after a long day with a glass of wine and the sun setting in the distance. Unless of course you foraged for the berries for said wine, crushed them by hand, added in some sugar, water, and citric acid, bottled it up, and waited six months before you…

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Recipe: Ginger Carrots for a Healthy Gut

sliced carrots

With a little bit of fermenting technique, ginger carrots will be your new go-to snack! They are pretty pricey at natural food stores so learning to make your own will surely be worthwhile as long as you can wait the 2 to 4 weeks they take to ferment. Waiting that long really is the hardest…

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Springtime Treat: Homemade Dandelion Beer Recipe

dandelions

You can forget about waiting for your wine to ferment because we have a recipe for dandelion beer that will be ready in just a week! Who knew those weeds in your back yard could make such a fun beverage? Not to mention they’re packed with health benefits: “It’s mostly used as a tonic (the…

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8 steps to Fermented Hot Sauce with Wild Greens

peppers

Like hot sauce? Fermenting? Wild greens? This Fermented Hot Sauce with Wild Greens recipe from The New Wildcrafted Cuisine has it all! Wild foods are becoming increasingly popular, as more and more people want to learn how to identify plants and forage for their own ingredients, but self-described “culinary alchemist” deeply explores the flavors of…

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Recipe: Sandor’s Strawberry Kvass (from Wild Fermentation)

holding strawberries

Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and…

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Back to Basics with Fermentation

For thousands of years, people have been using fermentation as a nourishing way to eat and preserve a variety of foods including vegetables, fruits, milk, grains, beans, meats, and more. Only in the last century has our culture distanced itself from this traditional approach to nutrition and adopted an industrialized food system complete with highly…

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Sourdough: Starting One and Maintaining It

Sourdough is a simple wild ferment made from nothing but flour and water. You can start a batch today, use it in a few days, and keep it alive and bubbling … well …  forever. If you have the patience, enjoy the flavor of sourdough, and can commit to feeding your quiet new “pet” frequently,…

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Make Your Own Kombucha: The Tea Beast Lives

It’s Mother’s Day!! And by mother I do not mean the one who gave birth to you and yours. I do not mean send her chocolates. It’s not that kind of mother. It’s the kombucha mother. The tea beast. The combination black tea and bacteria ball that is known to cure ailments, heal emotional wounds,…

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