Probiotic supplements are expensive, so why not try and make the fermented foods packed full of the most probiotics you can? I also do not have a line out the door, waiting for plain sauerkraut to be served, so hopefully this savory one will go over better this winter. This article from Dr. Mercola gives … Continue reading
My refrigerator is literally a science experiment with all sorts of jars of ingredients that are in varying stages of being used for recipes. Liquid Fire is one of those things which has a myriad of uses, but the hottest peppers are only available to me during a short period during the year. I can … Continue reading
Update: I made a new batch of Beet Kvaas today, Jan. 3, 2013, and jazzed it up. I did not have enough red beets so I used a combination of red and yellow beets. Organic does make a difference in flavor and nutrients, and beets store well, so try and get them from a local … Continue reading
I made too much sauerkraut for us last year. It’s not something we eat a lot of during the spring and summer, so I still have some in the refrigerator. It still tastes great and we will eat it this fall, but for now the cabbage ferments I am going to make are Cordito, Kimchee … Continue reading
grassfood. 