The historic Russian beverage kvass is traditionally made by fermenting rye bread, and often fruit, into an invigorating and effervescent drink. It’s currently marketed in Russia as a patriotic—and more …
Continue reading Fruit Kvass
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Here are at least three excellent reasons why you’ll want to try this traditional Chinese recipe that is historically used to ease digestion and help heal ulcers. You’ll find it:
… Continue reading Honey Pickled Kohlrabi
Tangy and delicious homemade sauerkraut is a living cultured food that is high in lactic acid., it strengthens your immune system and has … Continue reading Ruby Sauerkraut with Caraway
Makes about 1 ½ cups Here’s a gravy that’s as savory and pleasing as my mother’s creamy gravy made from … Continue reading Miso Gravy Here’s how you can corn beef without adding chemicals—albeit, you’ll reduce the fermentation period to one week (versus the traditional 3-week period). By keeping the meat submerged below the brine’s … Continue reading Homemade Corned Beef
Using the same kefir grains (see Kefir—Homemade) as for making kefir milk, you can make a variety of healthful, lactic-acid fermented beverages. Sandor Katz, writes … Continue reading Home Brewed Cider
I typically serve a little pickle with a meal. Primarily because home made pickles are so delicious, but also because they are a healthy … Continue reading Dilled Red Radish, Carrot and Cauliflower Pickles
Considered by many to be the most healthful of fermented foods, effervescent kefir tastes tangy and fresh. How lovely that you’ll make your own as commercially available … Continue reading Kefir—Homemade
Kefir is a creamy, tangy and tasty fermented milk beverage that is more healthful than yogurt. It builds immunity and imparts a sense … Continue reading Kefir |
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