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Fermentools Blog

  • How to Make Fermented Grape Leaves

    The great thing about fermenting foods is that it opens you up to a wide array of foods that you probably wouldn't try otherwise. In this post, Sarah makes something that sounds much unlike food to me, sound appetizing. Read on and see what you think.
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  • Fermenting with Dead Sea Salts

    Ever read the "How Things Work" kind of books? I love them. This post is one of those types of posts. If you are intrigued by science, and how things come about when you don't have what is prescribed on hand, keep reading. You'll be glad you did.
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  • What is Kahm Yeast & Is it safe?

    As a newbie fermenter, I came across kahm yeast and promptly threw everything out. I wish I knew then what I know now. If you are wondering if your ferment is safe, read on as Colleen explains what kahm yeast is and what it mean
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  • Can a lactose-intolerant person eat yogurt?

    People that cannot tolerate dairy products tend to shy away from fermented dairy, like yogurt, as well. Whether that is necessary is a topic that many question. Here, Sarah explains just what causes lactose intolerance and what you may be able to do to help tolerate yogurt, kefir and more.
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  • Fermented Foods for Depression

    The last time I took a child to the doctor for an ear infection the doctor suggested I let the infection run its course. A shocker after 28 years of parenting. But in those 28 years we have learned that over prescribing of antibiotics is causing more harm than good. Killing our healthy gut flora is one such harm. Read on to see what Abigail has discovered about the side-effects of an unhealthy gut.
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  • A Comparison of Canning vs Fermenting

    If you want the healthiest option for food preservation and have cold storage available that does not require electricity, you just might want to consider fermentation as your method of choice. Read on for a great comparison of canning vs fermenting.
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  • How to Make Fermented Hummus

    Hummus is, hands down, one of my favorite foods. I love making hummus and eating it on everything from crackers to big chunks of sweet red bell peppers. I even make hummus out of black beans and put my canned red peppers in it. But with this recipe, Kristi has taken hummus to a new level of deliciousness. Let me know what you think, 'cause if you like hummus as much as I do, I'm sure you'll love it fermented, too.
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  • How to Make Homemade Mustard

    Of all the condiments we use on a regular basis, I never thought of making my own mustard until I read this post. Kristi not only shows how to make homemade mustard sound do-able, but also delicious. Read on and see if you don't agree.
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  • How to Make Flavored Kombucha

    If there is one thing I want folks to know about fermenting food, it's that fermenting food is about more than sauerkraut. Don't get me wrong. Sauerkraut is great. But when I think of all the other possibilities, I just get goosebumps. Especially when that fermented something is kombucha. So read on for some variations of this delicious, healthy drink.
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  • Fermented Coleslaw

    When living, my widowed mother frequently invited my family over for cake. She wanted a piece, but couldn't eat an entire cake before it went bad. Such is a plight of the single cook. But Sarah has conquered that issue with this recipeā€”a small batch fermented coleslaw variation, just enough for one.
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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.