Kombucha Lesson Plan and a Free Brew Log

homemade kombucha

I teach fermentation classes and my students always have many questions during and after class (I love that!). This post outlines the basic lesson plan for my kombucha class. Near the end of this post, you’ll find my free brew log worksheet to take notes when you just start out. Brew logs? Worksheets? Classes? Is kombucha […]

Two Spring Webinars: Sourdough Starter and Ginger Beer

I have scheduled two webinars for the spring—one on May 3rd and one on June 7th. Both take place at 4pm Pacific Time. If you can’t attend these, you can watch the recorded webinars later. If you attend, however, you can ask me questions in real time using the chat window next to the live […]

Off-the-Grid Kombucha

Hibiscus flavored kombucha

Because you want to take your hippie game to the next level… The word “ferment” comes from the Latin verb “fervere,” to boil One of the benefits of making fermented foods is that you can prepare many of them without consuming energy. So, after the apocalypse, I’ll still be able to eat my mouth-watering fermented salsa, […]

Garlic-Dill Pickles

For pickles, fermentation was the primary means of preservation until the 1940s, when direct acidification and pasteurization of cucumber pickles was introduced. — The Art of Fermentation Store bought pickles may taste good but to render them shelf-stable, food manufacturers pasteurize the cucumbers in vinegar. On the plus side, they last forever. On the down […]

How to Respond to Zero-Waste Naysayers

Updated 06/22/17 Perhaps you’ve taken the Plastic Free July challenge. You’ve banned plastic wrap in your home, started carrying your reusable water bottle everywhere and maybe you’ve started making your own granola. You feel very excited about your progress (as you should)! Then your friends and family criticize you and burst your bubble. Sound familiar? “You don’t […]

Garlic-Dill Sauerkraut

I have converted several self-professed haters of sauerkraut with this garlic-dill blend. It tastes just like dill pickles. And almost everyone likes dill pickles, including kids. People who tell me they hate sauerkraut often also say they want to like it because of the many health benefits that lacto-fermented foods such as sauerkraut offer. Fermented sauerkraut: Is […]

16 Simple Tips to Clean Your Kitchen, Plastic-Free

When we first went plastic-free, cleaning presented a big challenge. How would we wash our dishes without plastic bottles filled with dish soap (not to mention filled with microbeads)? Sponges, made of plastic, come wrapped in yet more plastic. And how would we dispose of wet, stinky garbage? We found pretty simple solutions for all of […]

A Hot New Diet and One Food Resolution for 2016

People often ask me which diet I follow. Vegetarian? Paleo? Raw? Gluten-free? Pescatarian? Omnivore? Vegan? I don’t actually adhere to any specific diet. I simply eat food. I do stick to some strict rules when choosing the food I eat, however. I buy: Local Seasonal Organic Pastured (eggs, dairy and the small amount of meat we […]

Fermenting Versus Canning

Updated 06/11/17 fermentation noun     fer·men·ta·tion     \ˌfər-mən-ˈtā-shən, –ˌmen-\ “[The] process by which microbes consume sugars and produce acid, alcohol and gases.” — from The Good Gut “The transformative action of microorganisms.” — from The Art of Fermentation Often when I discuss fermentation, people say to me “Cool! I’ve always wanted to try canning.” Before I started fermenting […]