All in Fermentation
This is seriously one of the best things I've ever done for myself: I learned how to make chèvre (goat) cheese! Yep! I took Corina Sahlin's Online Cheesemaking Course, and I've learned how to make this cheese, plus Gouda Cheese, Vino al Cabra, and two kinds of yogurt with her easy methods and cheese recipes. Find out how to make Chèvre cheese in just 10 steps!
Have you been thinking about making your own fermented foods? It's SO easy and will save you a ton of money if you are currently buying raw fermented foods for your health. Plus, fermenting your own foods is delicious! There is a hard way to start...and an easy way. Click here to find out the best fermenting starter kit that's available right now. It's a great gift for yourself or a precious friend! I've included a couple great fermentation gift ideas too!
I never thought about fermenting beets for actual use---except to make beet kvass (a delicious probiotic traditional Russian drink), but I had a happy fermentation accident! Here's how to make soft, delicious fermented pickled beets! Find out how to ferment your beets!
Have too many green beans to use up? Need to use them fast? Don't feel like canning? Here's my recipe for Spicy Fermented Green Beans! Fermentation is a great option as a food preservation method. Here's how to ferment green beans for a delicious snack or addition to your cooking!
Have Peppers and wondering what to do with them all? Here are my three favorite ways to preserve peppers, and canning is not one of them! Find out how I preserved my peppers!
Whey is something interesting stuff! Some people love it and some don't---but here is how to make whey and why it's useful for your health and to help you in your fermentation endeavors. Make your own whey! Find out how to make whey now!
Have you ever wanted to learn to make your own herbal beer? This is the most delicious recipe I've done yet, and it's GOOD for you! Find out more here!
Have too much eggplant? Or some large eggplant you don't know what to do with? How about trying fermentation? Here is a DELICIOUS way to preserve eggplant! You'll be giving your body some probiotic goodness at the same time! :-)
Recently we went to our local orchard, which had just opened for the season. They still had some of their organic, freshly pressed full juice apple cider in frozen jugs! We bought some, so we decided to experiment with making some "EASY" hard cider. It turned out GREAT! Here's how we made Hard Cider!
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.