I've been experimenting in the kitchen a lot lately. It took me forever and ever to make my first batch of sauerkraut, and once I finally did, I tucked it safely in the back of the fridge where I've never touched it. I guess the bad experience I had making sauerkraut several years ago still [...]
Almost five years ago I tried making fermented veggies for the first time--sauerkraut with carrots--in an effort to help heal my body from Candida albicans. I used a very traditional method which required fermenting for 7 days and used no whey. It was so potent that I couldn't handle it. At all. I dumped it [...]
Followed "grape cooler" recipe from Nourishing Traditions.
When your tomato garden finally takes off and throws a bundle of ripe tomatoes at you, it's time to try the fermented salsa recipe in Nourishing Traditions! At least, that's what I figured. The tomatoes were threatening to start rotting (I had been trying to get around to it for over a week), so I gathered [...]
We weren't eating the raspberries from our yard fast enough, so I decided to harvest a pint and try my hand at fermenting them. I mainly did this for my little boy, to have in his peanut butter and jam sandwiches (my husband's favorite thing to make for him). Adapted from the "Berry Preserves" recipe [...]