It’s so easy to get fermentation right! But there is a lot of fermentation misinformation on the internet. So let’s go over the five main vegetable fermentation mistakes you might be making. If you avoid these mistakes, you’ll have safe, probiotic delicious ferments every time.
It can be tough deciding on gifts for loved ones! If you have a person on your holiday gift list who loves fermentation, gut health, microbes, and food, here’s our gift guide for foodies to help you choose a gift they will love!
I’m sure you’ve heard by now that sourdough bread is easier to digest, more nutritious, and better for gut health than conventional bread. But why? Have you wondered why people who don’t normally do well with gluten-containing products are perfectly fine when they eat sourdough? Let’s dive into the science of bread, wild yeasts, and fermentation to find the answer!
Making fermented vegetables at home can be confusing and daunting, but I’ve got you covered with some easy fermented vegetable recipes for beginners! Since I develop all of our fermentation recipes to be simple, exact, and safe, you’re guaranteed to get great fermentation results on the first try when you use these recipes! Get ready to become a confident and empowered home fermenter.
Fermented vegetables provide a lot of nutrition and dietary benefits. Learn about the top five proven health benefits of fermented vegetables and the healthy compounds found in fermented vegetables.
Learn how to ferment sauerkraut with orange sesame and ginger. With only six ingredients and some patience, you can make this flavorful sauerkraut incorporating fresh orange, sesame seeds and freshly grated ginger root at home! Wild fermented sauerkraut contains billions of gut-healthy microorganisms, lots of vitamins, and prebiotic fiber.
This recipe is a traditional, wild fermented sauerkraut with roasted garlic and black pepper incorporated. If you love garlic, crisp sauerkraut, and a light pepper flavor then this Roasted Garlic Sauerkraut with black pepper recipe is for you!
I’ve seen a lot of confusion about keeping vegetable ferments anaerobic and just wanted to share some facts about vegetable fermentation that will help clear up the confusion. Keeping fermented foods anaerobic is quite simple: you don’t create an anaerobic environment, microbes do. You don’t ferment, microbes do. You just have to set them up for success.
How much salt to use when fermenting food is a fundamental question. We are here to answer this… with science! Thanks to microbiology, we now know what is safe when fermenting vegetables. We know the best salt to use for fermentation, how much salt to use when fermenting vegetables, and how long you should ferment foods. Learn fermentation science with us!