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Fermentools Blog

  • How to Make Granita

    One of my favorite activities to do with a small child is to make ice cream in a zip lock bag. It's a great hands-on activity, active enough to keep them busy, and produces a delicious outcome. Now, I can add granita to my activity list. While not requiring the shake, shake, shaking that ice cream does, the waiting time with granita can be occupied by reading a good book.
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  • Marinating Meat with Ferments

    Sometimes I'm amazed at the flavor of food someone else has cooked. I'm convinced the difference is in the little things—the secret touches that they don't think twice about. Like marinating meat. Just this one simple step takes an otherwise unpalatable piece of meat and makes it tender and succulent. And by diverting your attention from the usual oil and vinegar mixture, you create flavors you never imagined.
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  • Lacto-Fermented Pumpkin Butter

    It's a cool, rainy day and you're dreaming of fall. Well, you don't have to have pumpkins growing out back to enjoy this delicious flavor. Here, Ashley shows us how to turn a can of pumpkin puree into something lip-smacking good with the illusion of colored leaves and a crisp breeze.
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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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  • 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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