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 […]
probiotics
Two Upcoming Free Webinars!
I’m so excited to teach some more webinars. People had always asked me if they could watch them later and I had to say no. But I can now record them! And if you don’t want to participate in the webinar but simply watch it live (or later), I’ll stream these on YouTube. Tonight, I hosted […]
How Does Fermentation Prevent Food Waste?
Today I taught a fermentation workshop at CVSan in Castro Valley as part of the organization’s Commitment to Serve Week. The theme of the week is zero-waste. It was so much fun! (Thank you Jordan, Naomi and all the staff at CVSan.) But what does fermentation have to do with food waste? Well, I’ve decided […]
How to Brew a Fermented Bloody Mary
Although this fermented Bloody Mary contains live cultures, I wouldn’t recommend guzzling these as part of a health regime. They certainly taste delicious though! Fermented Tomatoes In place of V8 or tomato juice, I use fermented tomatoes for this Bloody Mary. Fermented tomatoes don’t have that sauerkraut flavor that many other fermented vegetables do. They […]
SCOBY Do’s and Don’ts: Your Top Kombucha Questions Answered
In 2014, I discovered that I absolutely love teaching fermentation (who knew?). My kombucha students have lots of questions during and after class so I thought I better write up an FAQ page. I’ll add more to this as more questions arise. If you have one that I haven’t addressed here, please ask away in […]
The Secondary Fermentation: Hippie Jargon for “Put Kombucha in a Bottle”
Updated 09/19/17 During my fermentation workshops, I give students samples of my various kombucha flavors before I put them to work. They always ask for the recipes so I thought I better get to it and post a bunch. Before you can flavor kombucha, you must first brew a batch and wait for it to ferment. You can […]
Simple Fermented Salsa with Live Cultures
Click here to jump to the recipe My younger daughter refuses to drink kombucha (referring to the SCOBY, “How can you put anything into your body that touched that!”). She won’t try sauerkraut (“What’s that smell?!”). She will eat sourdough, although somewhat reluctantly (“Why can’t we have a normal kitchen?”). But she scarfs down this. If […]
A Great Read: The Good Gut
microbiota noun mi-cro-bi-o-ta \-bī-ˈōt-ə\ : a microbial community microbiome noun mi-cro-bi-ome \-bī-ˈōm\ : all the microbial genes in a microbiota I first read about the Sonnenburgs—a husband and wife team of Stanford PhDs studying the gut microbiota—in an article Michael Pollan wrote for the New York Times a couple of years ago. […]
Thumb Your Nose at Big Soda: Naturally Carbonated Lemonade
Click here to jump to the recipe This past Monday, summer arrived here in Silicon Valley. I could hear kids splashing in the pool outside. The ice cream truck, which, oddly, plays “Little Brown Jug,” resumed trolling the neighborhood. And with school about to end, parents went into panic mode. But something else tipped me off that summer […]