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Fermentools Blog

  • Food Additives to Avoid #3

    In our quest to find common food additives that should be avoided, we have taken a look at MSG and food coloring. Our journey continues today with a look at those things that have directly replaced fermentation in modern American life. Keep reading as Andrew enlightens us on other harmful, yet ubiquitous, food additives.
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  • 3 Fermented Cherry Tomato Bomb Recipes

    If you have kids that eat the cherry tomatoes off the vine before you can even get them picked, maybe you don't have an abundance to ferment. But if you do, making fermented cherry tomato bombs are another way everyone will enjoy them. Read on for three of Ashley's amazing recipes.
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  • The All New Ball Book of Canning and Preserving

    My first introduction to "putting food by" was with a 1969 edition of the Ball Blue Book. So in reading this post by Ashley I was thrilled to see the inclusion of fermentation in the new edition. If you are on the fence about spending $15 for this new edition, read Ashley's review to see what might be in store.
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  • Lacto-fermented Olives

    Olives are tricky business. Either you love them or you hate them. I love them, green ones, that is. Black olives, not so much. But I add green olives to my potato or pasta salads and to relish trays at the holiday time. It never occurred to me that I could ferment them. So, if you have access to fresh olives, or an olive tree, give this a go. Sarah makes it sound so easy, and tasty.
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  • Make Delicious Homemade Kimchi

    Kimchi sounds so exotic, doesn't it? I never dreamed I could make it at home. But in this post, Monica convinces me that I can. If you love food with a kick, try this kimchi recipe. It's fast, easy, and delicious.
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  • Zucchini Garlic Pickles

    This time of year, folks in my neighborhood keep their car locked at all times. If they don't, they may return to find the back seat loaded with a neighbor's abundance of zucchini. Those plants were created to proliferate. So, if you find yourself with an abundance of zucchini, why not make zucchini garlic pickles?
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  • Fermented Sugar Snap Pea Pickles

    I get a quart of sugar snap peas every week in my produce subscription box. They are so good right out of the box that I never thought to try fermenting them. But Ashley has inspired me. Let's see, I think I will start with dill. Then maybe some with a jalapeno for kick. Oh, and how about a jar of peas mixed with radishes? Oh, the possibilities are endless.
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  • Lacto-Fermented Pumpkin Pie

    It never occured to me that there was pumpkin pie before evaporated milk. And yet, Ashley ponders this fact and comes up with a delicious alternative. If you want a healthier option for your dessert, this recipe will surely tingle your taste buds.
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  • How to Make Delicious Sicilian 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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