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Fermentools Blog

  • Book Review: Water Kefir Handbook

    At Fermentools, we believe in education. Learning all you can about fermentation, whether its the food you're interested in eating or not, whether its your culture or not, will help you to understand the entire process. Enjoy this review of a book on water kefir.
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  • How to Make Kombucha

    Kombucha is a staple in our home. We drink it plain, we drink it flavored. No matter how you like it, you can make it at home easily and affordably.
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  • How to Ferment in Hot Weather

    If our grandparents stored their ferments down cellar and we store ours in the refrigerator, then how in the world do you have a successful ferment when it's 90-degrees in your kitchen? That is the question raised in this post.
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  • Fermenting Broccoli--Zesty Broccoli Stem Pickles

    I don't know about you, but I love pickles. And for me, pickles do not have to be made from cucumbers. They just have to have a kick. So, imagine my delight to read this recipe by Andrea.
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  • Tips for Preventing Mold in your Ferments

    My first few attempts at making sauerkraut resulted in a pink, moldy mess. I've come a long way since then, creating some delicious fermented foods for my family. If you want to try fermenting your own vegetables but the idea of poisoning your family intimidates you, read these tips for preventing mold in your ferments. This post will get you one step closer on your fermentation journey.
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  • Recipe for Spicy Green Beans


    Posted by Angi


    We’re just beginning to harvest green beans - actually the ones we are harvesting are yellow, not green. But I’m calling them green beans just the same. It’s such a fun time after a long winter of surviving on greens.  But sometimes we have a few too many or too few for a meal.

    Spicy Green Beans | Fermentools

    Too few is easy, we just mix them in with other veggies. But too many is a little harder. No one in my family likes leftover, sauteed green beans.  And once picked, green beans tend to dry out pretty quickly in my refrigerator.

    This year I’m taking those extra handfuls and making lacto-fermented, spicy green beans.  They are so easy and good.

    To get started, you will need:

    • 2 cups water (if you have chlorinated water, you’ll want to use distilled water)

    • Green beans

    • 1 tbsp salt

    • 1 tsp red pepper flakes

    • Herbs (I used dill but you could use rosemary, garlic or basil)

    Once you've gathered your ingredients:

    • Make a 2%  brine with the salt and water.

    • Remove stems from beans and put in wide-mouth, pint size jar. It will help if you tilt the jar on its side to fill. Put peppers and herbs in jar.

    • Pour brine over beans. Put weight on top of beans and make sure everything is submerged.

    • Put Fermentools lid and band on jar and store in cool dark place for 5-7 days.  Once they are fermented to your liking, store in refrigerator.

    These spicy green beans will still be crunchy…and delicious. Enjoy!

    Angi Schneider is a minister’s wife and homeschooling mom. She is passionate about growing food for her family and living a simple life. She blogs their homesteading and homeschooling adventures at and is the author of The Gardening Notebook which she wrote to help other gardeners remember all the great information they are learning.
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  • 6 Tips for Digestive and Immune System Health

    Our digestive track is a crucial part of staying well; 70 percent of our immune system as a whole resides in our gut. Keeping our digestive system immune health running smoothly will do more than keep us regular and feeling good, it will help keep us from getting sick.
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  • Five Sneaky Ways to Serve Sauerkraut

    If you have kids, you understand how difficult it is to get them to try new foods. I have been round and round with picky eaters, trying everything under the sun to encourage them in developing healthy eating habits. If you are nodding your head, read on for five incredible tips to get those picky eaters to eat sauerkraut.
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  • Lactose Intolerance and Lacto-fermentation

    Because fermented vegetables often are called "lacto-fermented," some think that people who are lactose intolerant cannot eat fermented vegetables. However, that is usually not the case. Read on for more information on this oft-confused topic.
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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.