To spark creativity and encourage both new and seasoned fermenters everywhere.
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.
Beets, you either love ‘em, or you hate ‘em right? Beet lovers often credit the earthy flavor and aroma as appealing. And for that very same reason, many people downright refuse to eat beets. Because to them, earthy tastes a lot like DIRT. Ever drink […]
Kimchi is one of my favorite foods, and I’ve been thinking about making it for quite a while now. Beyond my own procrastination holding me back, I was also a little intimidated by the process and a little scared that I would end up just […]