Lacto-Fermented Mayonnaise Homemade mayonnaise is creamy and delicious. You will never want to buy store-bought mayo again. By fermenting your own mayonnaise, it will have a longer shelf life and make this usually highly-perishable condiment last much longer. This homemade mayonnaise recipe is made with […]
How To Make Homemade Sauerkraut in a one-quart Mason Jar Sauerkraut is the German style of fermented cabbage. Finely shredded cabbage is frequently mixed with other ingredients such as caraway seeds, carrots, and garlic. Red cabbage, napa cabbage, and other cabbages all make […]
How to Make Kefir
Kefir is a cultured milk drink that after fermentation acquires a wonderful sour, and sometimes effervescent, taste. This tanginess brings a whole new flavor to smoothies, lassis, and other drinks just as you would use yogurt or regular milk.
Anybody can learn how to make kombucha at home. Homemade kombucha is the best kombucha! The gist of it is: make sweet tea, add kombucha culture, wait.
Garlic is known to have medicinal properties and an overpowering taste. Fermented garlic is healthier and more comfortable to eat than raw garlic due to the spiciness of the garlic mellowing out during the fermentation process. Fermenting garlic also adds probiotics which increase vitamins and improve digestion.