So, I wrote this article with the complete beginner to prepping and food storage in mind. But even if you already have food storage going on, I recommend taking a look because I have found that everyone's opinions differ. It's a really good idea to have a broad view of the topic, then make your own decisions.
My husband loves beer! I'm just barely starting to learn an appreciation for beer and ale, but I love the fact that we can make our own, and it's MUCH better than commercially made beer! Plus, when we use herbs to make it, the beer contains the health benefits from all the plant goodness! This recipe below is for what I am calling "Spring Bitters." This herbal ale turned out very well-balanced, and my husband has pronounced that it is the best one yet!
When I was at the organic market the other day, I just couldn't resist these beautiful golden beets. I grow bright red/purple beets, and when I need beets from the store, I generally turn to these typically colored beets. But on this day, I decided to opt for the lovely golden beets! The color of the flesh reminded me of the color of Turmeric, an incredible medicinal herb that helps with all kinds of ailments, and especially inflammation in the body.
So.....I decided to try making some Golden Beet Kvass with Turmeric! YUM!!! Here is how I made Golden Beet Kvass and how it turned out with the addition of Turmeric.
Have you ever cleaned out your freezer and found things in there that you should really just use already? I found a bag of frozen fresh cranberries hiding out in my freezer, and I decided I'd just go ahead and ferment them! The reason I decided to ferment my old cranberries is because 1) it's not Thanksgiving or Fall, and I just didn't feel like a cranberry sauce deal; and 2) I just wanted to see how it would go! Plus, fermented foods are GREAT for your gut! So here's how I fermented my cranberries and also how I used these fermented beauties.
I have become addicted to fermenting foods--ALL the foods! So when I was gifted with about a million lemons about a month ago, I had to find some great ways to use them! Of course, I turned to fermentation, which is a way to preserve your food so it lasts longer while (magic of all magics)---supplies probiotic goodness to your body! I'm a fan of fermentation because you have two great things going on at the same time: preservation AND raw health benefits and probiotics in your food to serve your body. Here's how to ferment lemons!
Making herbal kombucha is a delicious creative art---as well as a science! Find out how to use the fermented teas typical of kombucha along with herbal loose leaf teas for health and taste to your first batch kombucha! YUM!
My husband (Mr. HHH) and I started our home brewing journey a few years ago using the pre-made kits from the local home brew store because we didn't know what we were doing, quite frankly. Then I read Stephen Harrod Buhner's book, Sacred & Herbal Healing Beers, and became entranced with making herbal beers. So, when the "Craft of Herbal Fermentation" course over at the New England Academy of Herbal Medicine opened up, I applied as a blogger for the course and I was SO thankful to be accepted! Today, I just finished Unit One of the course, and guess what?! It's all about using herbs to brew ales and beer. What a delight!
Who knew? I found out quite accidentally that I could make raw apple cider vinegar that is just as good if not better, than the Bragg's I've been purchasing for years!??? WHAT? After doing some research, I've learned that making raw ACV is super easy. PLUS, it tastes a LOT better.
We began learning about the home brew process about two years ago, and after a few successful attempts at your typical brews, we began venturing into the world of herbal beers. This recipe is the first one we ever tried, and to this day remains in our top ten list! It's made with plants from our area in the Mojave Desert. However, you can use herbs from your area just as easily! Actually, most of the plants used grow throughout the U.S. Spread your wings, and break into herbal beer brewing! Good for you and delicious too! Catch a buzz while getting healthy!
Beet Kvass---A beautiful red drink from the earth. This naturally blood purifying and liver strengthening tonic drink is easy to make and delicious too. It's an amazing drink full of electrolytes and is more hydrating than water! Read on to learn how to make it!
I just love spice! The hotter the better, in fact! I also can't stand waste. I recently was gifted a huge bag of jalapeno peppers, and I couldn't possibly use them all before they spoiled. Fermenting for food preservation is a healthy, quick, and workable way to extend the life of your foods---especially when you have too much to use right away! Find out how to make these fermented probiotic-rich jalapeno pepper rings. They are delicious to eat by themselves, as a tangy, spicy topping, or use them to add a little kick in all kinds of recipes!
Make your own handmade fermented hot sauce with an inexpensive bag of dried Chile de Arbol! You will LOVE this hot sauce, especially if you are into spice! Plus it is filled with natural probiotics from the lacto-fermentation process! AND, best of all....it is inexpensive and tasty!
Sometimes you just have too many eggs, or you can't use them before they get too old, right? Once of my solutions to that dilemma is to make a bunch of pickled eggs! They are delicious, last a super long time in the 'fridge, retain all the health benefits, and best of all---they won't go to waste! Here are my strategies for making perfect pickled eggs!
Handmake your own cling wrap and baggies! Many people are breaking up with plastic. I AM! The dangers to our health from plastic products, not to mention the environment, are very motivating reasons to get plastics out of your life. Here are easy steps to make your own reusable cling wrap/zip lock bags!!! It's a great project to do with kids too!
You've made your own kombucha, and you love it! You've tried some different flavors of teas, and they have turned out great! But...you are wondering where that extra taste and fizz is? Like the kind you buy in the stores? HERE is how to get the flavor and fizz of that second ferment in your homemade kombucha! You will LOVE this!
We all have the best intentions...but sometimes it's just easier to take a shortcut...like I did recently in one of my jars of fermented tomatoes. If you've been fermenting anything for awhile, then you know that you must keep the vegetables beneath the surface of the brine (liquid). Otherwise you do take the chance that mold may form. I've successfully been able to avoid this up til now. I've gotten pretty creative with ways to weigh down my ferments, but once in awhile some vegetable matter will pop up slightly above the surface. It's been no biggie...up til now!
Ever had tomatoes coming out your ears? Or just wanted to know what to do with them? Here is a way to preserve your tomatoes without canning them! Try these easy, delicious, and healthy fermented tomatoes. The recipe is based on a traditional Ukraine recipe, and I know you will just love them!
Ever wanted to make your own bone broth? There are so many health benefits to bone broth, and when you can make your own from clean meat...isn't that even better? Here is a Turkey Bone Broth recipe for you, as well as reasons why you should drink some every day!
We had SO many cayenne, habanero, red jalapeños, wax, and tabasco peppers in our garden this year! You can only dry so many, right? Here is a great plan if you have too many peppers...Ferment them! Here is an easy and delicious recipe for fermented hot sauce using peppers you have already! (Or you can buy some from the store!)