My Cart:

0 item(s) - $0.00
You have no items in your shopping cart.

0

Fermentools Blog

  • How to Ferment without Whey or Starter

    Ever need to adjust a recipe for your needs? Maybe cut it in half, or substitute an ingredient that you are missing? Some folks advocate that you have whey, or a starter culture, to ferment foods. Guess what? Not so. Read on for Sarah's great explanation on how to ferment without whey or starter.
    . . .
  • Easiest Sauerkraut Ever: How to Turn a Packaged Salad Kit into a Fermented Super Food

    I have a confession. I love making my own fermented foods, especially sauerkraut. But I hate chopping the vegetables. In fact, I will assign a teenager to the task almost every time. So, imagine my delight when this post appeared in my inbox. Thank you, Chris, for this easiest sauerkraut recipe ever.
    . . .
  • A Sourdough Kefir Waffle Recipe that Will Melt in Your Mouth

    I never had waffles as a child. In fact, I never fed them to my kids until the oldest was a teen. It just never occured to me the need to buy a waffle iron until we stayed in a hotel on vacation. After that, my kids were excited to open a waffle iron on Christmas. Now, I'm excited to try Michelle's Sourdough Kefir Waffle recipe, you can never have too many variations when it comes to waffles.
    . . .
  • Teaching Children about Fermentation

    Have a picky eater? I've had a few. In fact, I was one myself as a child. If you have trouble getting your wee ones on board with fermented foods, try a little education. Teaching children about fermentation is fun and provides some important parent/child time that you may not get otherwise.
    . . .
  • Sauerkraut with Juniper Berries

    One thing I love about sauerkraut (besides that addictive, tangy taste) is that it is so versatile. Just add one more ingredient and the flavor changes ever-so slightly. If you've enjoyed all the wonderful sauerkraut recipes here, at Fermentools, you're sure to love this one for sauerkraut with juniper berries.
    . . .
  • Lacto-fermented apple butter

    In my neck of the woods, folks gather on cold autumn days at church yards and firehalls to make apple butter. It starts with seconds from the local orchard and includes a massive copper kettle over an open fire in the yard. The festivities begin with the "snitzing" the evening before where everyone comes to peel, core, and chop apples and continue into the next day until every drop of the wonderful sweetness is packaged in clean Mason jars. You don't have to go to the orchard for apples, or even own a copper kettle, to make this lacto-fermented apple butter. It's much simpler than that.
    . . .
  • Traditional Herbal Root Beer

    When I think that, as a young adult on my break from work, I would down a Pepsi and Snickers bar in a matter of minutes, I almost get nauceous. Today, because I was once counted in their lot, the habits of the young and foolish never shock me. I am just grateful to have been enlightened to the dangers of sugar. And I presume that you have, too, and that is why you are reading up on how to make root beer for yourself. Well, read on for Chris's wonderful recipe that uses traditional methods.
    . . .
  • Sourdough English Muffins

    Our family loves English muffins. We use them to make breakfast sandwiches (with our own free-ranged eggs) or for a treat with jam during afternoon tea. If you want to learn the skill of sourdough English muffins, Ashley gives step-by-step instructions in this post.
    . . .
  • Should I Avoid Artificial Food Coloring?

    My son was kicked out of Sunday School. Shocking, I know. His behavoir was so bizarre the teacher told me, "I don't know what to do with him." And she only had him for one hour each week! Turns out, my little boy had a sensitivity to food coloring. Once we discovered the problem, and eliminated it from our home and his diet, he was a new person. So, when you ask yourself, "Should I avoid artificial food coloring?" answer with a resounding, "Yes!" Keep reading and Andrew will tell you why.
    . . .
  • What's the difference between soaked, sprouted, and sour grains?

    Personally, I still eat bread. Although I'm not a big consumer of it, I love a loaf of fresh bread, warm from the oven, with a slab of cheddar on top. If, after all the anti-grain talk that goes around, you still want to consume grains, this post will help you to understand the difference between soaked, sprouted, and sour grains.
    . . .

Items 1 to 10 of 175 total

Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. ...
  7. 18
The information on this website is not intended to replace professional medical diagnosis, treatment or advice. Health claims on this website do not warranty, guarantee, or predict the outcome for others. Fermentools strongly recommends readers consult a trusted healthcare professional for any medical condition. All information and links to other resources are posted in good faith. We cannot guarantee the accuracy or validity of any information shared from other publications. Fermentools accepts no responsibility or liability whatsoever for the use or misuse of the information contained on this website.