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Fermentools Blog

  • How to Make Water Kefir

    Water kefir is the most popular fermented food at our house. It's the one ferment that each family member enjoys and will drink on a regular basis. I was surprised by how quickly my family fell in love with this bubbly, tangy treat. If you want to try it, too, keep reading.
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  • Fermented Strawberry Preserves

    One summer, as my family emptied jam jars as fast as I filled them, (and I used pints, mind you) I wondered, can I put jam in quarts? I never found out because then my kids started growing up and moving out and I didn't have the need. I also never knew you could ferment jam! I'm seriously trying this recipe, but I'm not considering quarts, anymore.
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  • Fermented Lemonade

    If you want to ditch artificial coloring, sweeteners, and other food additives from your diet, here is a great all-natural thirst quencher your entire family is sure to enjoy.
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  • Fermented Rhubarb

    Rhubarb is a quintessential spring vegetable, and we are lucky enough to have a large rhubarb plant already growing in the backyard of our new house.  It is perennial, which means it will come back year after year without you having to do much to it, and is often one of the first foods that can be eaten from the garden.  It is quite sour and is a flavor that often is an acquired taste.  I personally love it!
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  • How to Avoid 3 Common Fermenting Mistakes

    Although traditional fermenting is pretty straightforward, making certain mistakes is easy. It’s important to pay attention, because making these mistakes can affect the quality of your ferment and, potentially, your health.
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  • How to Make No-Salt Kimchi Recipe

    Since salt inhibits the speed of the ferment, without salt you’ll need to inhibit the speed of the fermentation process through other means.  By fermenting your reduced-salt vegetables in a cooler environment you can mechanically slow down the speed of fermentation, thereby reducing the need for salt in the ferment.
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  • How to Make Sour Cream

    Sour cream can be made from store-bought, pasteurized cream.  You can also make sour cream from raw milk cream that’s been skimmed off the top of fresh cow’s milk.   Goat’s milk and sheep’s milk do not naturally separate in the same way as cow’s milk.  You’ll need a cream separator to extract the cream from goat’s milk or sheep’s milk for this recipe.
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  • Is My Ferment Safe to Eat?

    When it comes to food, you want to be safe. And when it comes to food preservation, experience is the best education you can get. When I first started canning our food, I questioned everything. I constantly called my neighbor to run over and look at something to make sure I was doing it right. Abigail has the experience. And in this post, she lets you know if your ferment is safe to eat.
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  • Equipment for Fermenting Vegetables

    Having the proper equipment for fermenting vegetables is critical to success. Why? Because you need to keep your food submerged below the level of the liquid. The first time I tried to make sauerkraut, I didn’t know that. Fail. After I learned this truth, I tried to make fermented pickles. Keeping the cucumbers under the brine level...
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  • Why Home Fermented Foods are Better than Store Bought

    Many years ago, a friend told me of a book she found in the library. She enjoyed it so much, she bought her own copy. The book was Better than Store Bought by Helen Witty and Elizabeth Schneider Colchie. Reading that book was the first seed planted in my mind that I could make my own food, without relying on bottles, can, and boxes from the grocery.
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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.