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Beverages

  • How to Make Chai Flavored Kombucha

    Personally, I think pumpkin flavoring is over-rated. But chai? Never. And to combine chai with kombucha is just pure genius. What can I say? Michelle has done it again. Try this recipe for chai flavored kombucha and let us know if you don't agree!
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  • What's Wrong with My Kombucha?

    If you are new to making kombucha you may have many questions. What does a healthy SCOBY look like? Does this taste right? Is that mold? If you need a little kombucha encouragement, read on. Michelle will help you to see that everyone struggles and struggles do not necessarily mean failure.
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  • 10 Reasons to Make Continuous Brew Kombucha

    The friend that taught me to make kombucha stressed that her way, which she got from someone else, was the only healthy way. I am so glad that I have since found other folks who brew kombucha with great success, and in a variety of fashion. Read on for a great read on the continuous brew method of making kombucha. It will definitely open your eyes.
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  • 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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  • 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.
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  • How to Make Cultured Almond Milk

    I've never tried almond milk but my husband loves it in his smoothies. This recipe will surely add more power-packed nutrition to smoothies or anything you would want to use it with. I'm already thinking a dash of vanilla extract would taste great in it, too. To learn how to make cultured almond milk for yourself, keep reading.
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  • Fermented Ginger Honey Tea

    My boys love ginger honey tea. They make it frequently in the evening to drink while snuggling under a blanket watching a movie. They do not have to be sick. I think this fermented variety will also be a hit with them. Read on and see if you don't agree.
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  • Fermented Crabapple Cider

    There is a shopping center near my home with several ornamental crabapple trees growing in the green spots around the parking lot. Every year, when I see them laden with fruit, I wonder if I could do something with those tiny, tart apples. Now, thanks to Ashley, I have a plan.
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  • Tepache--A Fermented Beverage

    Our culture is addicted to junk, especially in the form of heavily-sugared, carbonated beverages. Worse yet are the diet varieties. Finding this recipe for Pineapple Tepache not only encourages me, but gives me something to add to my collection of fermented drink recipes. Let's drink to health, shall we?
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  • Can You Grow Your Own SCOBY

    My neighbor must think I'm a slacker. I mean, I'm forever calling and asking for a fresh SCOBY to make kombucha. The truth is, I'm not consistent but she is. So, in order to avoid embarrassing myself by having to ask again, I asked Chris if she could write how to grow your own SCOBY. Thanks, Chris.
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