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Fermentools Blog

  • How to Make Continuous Brew Kombucha

    I was taught to make kombucha in large bowls. I know that others use pickle jars or half-gallon Mason jars, but the friend that taught me stressed to never use a jar. She was sort of a kombucha snob. But once you fill a large bowl with extra sweet tea, moving it to a safe place for fermenting is next to impossible. I am so grateful to Chris for writing this series on continuous brew kombucha. It is opening my eyes to new possibilities—and saving my floors from all those sticky spills.
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  • How to Make Fail-Proof Sourdough Pie Crust

    I don't do rolling pins. In fact, I don't bake much at all, except bread and the occasional brownie. But for all you pie lovers out there, here's a great fail-proof sourdough pie crust. Combine it with some fermented fruit, and you have a healthy, probiotic-rich dessert.
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  • A Sauerkraut Variation--Taco Kraut

    Who makes just plain ol' kraut when other flavors are to be had. Did you try the sauerkraut with a hint of citrus, yet? Well, here's another. Taco Kraut is sauerkraut with more than a hint of cilantro. So, if you love cilantro like I do, try this recipe for Taco Kraut.
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  • Book Review: Big Book of Kombucha

    Do you make kombucha? If you do and struggle with it, or if you don't make kombucha because you're not quite sure if it's safe or easy, read this post. Chris' review of The Big Book of Kombucha will prompt you to read the book. And from there, you will be a kombucha afficianado.
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  • Scrumptious Blintzes for Brunch

    If you are not familiar with the world of flat breads, a blintz is a thin, rolled pancake filled with either cheese or fruit and then fried or baked. Not to be confused with pancakes, which are thick and fluffy, or crepes, which are not necessarily filled and are larger, blintzes are wonderful for breakfast or afternoon tea.
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  • How to Make Traditional Ethiopian Injera Flatbread

    A friend of my daughter's introduced me to Ehtiopian fare. At first, I was a little doubtful. Then, I was hooked. Whenever this gal came to visit, I had to have her cook. Imagine my surprise to see Ashley's recipe for traditional Ethiopian injera. Whether you want to eat gluten-free, or just long for that spice of far-away lands, this recipe is sure to please.
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  • How to Make Delicious Kefir Cream Cheese

    Most folks look at cheese as a healthy protein and dairy food. But when you consider that the milk used to make the cheese probably had additives, and that the cheese has additives, the health-promoting aspect of that cheese diminishes greatly. How refreshing that making cheese at home, from healthier ingredients, is a simple task.
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  • Plain 'Ole, Basic Sourdough Bread

    While I appreciate fancy food on occasion, I don't consider myself a foodie. Just give me plain 'ol eating, and I'm happy. That's what this recipe for sourdough bread is. Just plain and simple. Enjoy!
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  • Garlicky Dill Pickles, Peppers and Onion Medley

    If you've read Fermentools Blog long enough, you know my love for lacto-fermented pickles. This recipe takes that love up a notch. Mixing the peppers and onions gives you a complete sandwich condiment in a jar. Thanks, Monica for sharing this wonderful deliciousness with our readers.
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  • Citrus Hint Sauerkraut

    Sauerkraut is the mainstay of fermented foods. But sometimes, you just want a slightly different flavor. Try this sauerkraut with a just a hint of citrus. I'm sure you will be as amazed with the flavor as I am.
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