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Fermentools Blog

  • Sauerkraut with Juniper Berries--An Easy Sauerkraut in a Jar Recipe

    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.
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  • 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.
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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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  • 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.
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  • 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.
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  • 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.
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  • Fermented Herbs

    I have experimented with a number of fermentations--sauerkraut, pickles, kombucha and all manor of vegetables. But never have a I tried fermented herbs. If this idea intrigues me as much as you, keep reading for Mary's simple Fermented Basil recipe.
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  • FermUp: A Podcast Review

    Are you a podcast listener? And a fermenter? If so, FermUp is something you don't want to miss. With over 100 episodes that cover all things fermentation, you will want to add FermUp to your daily playlist.
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  • How to Make Fermented Whole Grain Herbal Mustard

    I was raised on cheap, yellow mustard. Not until I was an adult did I taste the savory flavor of a fine Dijon or the clear-the-sinuses heat of a Chinese mustard. But never have I had the opportunity to taste an herbal mustard. So, it is with great anticipation that I look forward to trying this recipe for fermented, whole-grain herbal mustard.
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  • Sourdough Belgian Waffles

    I was an adult on vacation before experiencing Belgian waffles for the first time. I promptly came home and ordered a waffle iron so that my children didn't have to wait so long to enjoy such goodness. This recipe will convince you to add Belgian waffles to your regular menu.
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