Do-it-yourself sprouting doesn’t require fancy equipment. It doesn’t even require any fancy sprouting kits. At the bare minimum, essential sprouting materials include a wide-mouth jar, a rubber band, and a fine-weave mesh fabric such as a piece of old curtain sheers or cheese cloth – items that many people have in their home. The rubber-band […]
On many low-histamine food lists you won’t find fermented foods. Fermented foods are usually labelled as causing high histamine symptoms. Once a histamine intolerance is identified, the natural next step people take is removing offending foods, including fermented foods. But this is not always necessary. In fact, it can be more harmful than helpful as Histamine […]
Once you have tasted aged fermented garlic, you’ll understand why people patiently wait at least 2 months before cracking open a jar. It’s well worth it. Fermenting garlic may seem contradictory: preserving an antimicrobial-rich food using methods dependent on microbes. Wouldn’t antimicrobial compounds in garlic disturb the balance of lactic acid bacteria responsible for fermentation? […]
For people who truly want a no-babysitting approach to fermentation in an airlock jar, you need to mix glycerin with water in your fermentation airlocks. You may have filled your airlocks with water to the fill line; inserted the airlock through the lid and clamped and left your vegetables to ferment; yet with time you […]
Lacto-fermented green beans is just a fancy term for green beans that taste pickled, yet have all the benefits of lactic acid bacteria (lacto) fermentation. Pickled green beans are soured from the addition of vinegar or another acid. Lacto-fermented green beans, on the other hand, get their sour, pickled flavour from lactic acid bacteria that […]
Everyone knows that vegetables and fruits are good for health, but some are better for you than others, especially in case of fermented beet juice. Beetroot (Beta vulgaris) has attracted much attention as one of those vegetables with out-of-this-world health benefits, able to replace medications in cases of high blood pressure. Beetroot juice is a concentrated […]
Spinach, beets, chocolate, and almonds. These are common foods people with kidney stones are told to avoid due to high oxalate levels. Yet oxalates are tied to many other high oxalate symptoms other than kidney stones and kidney issues. Restricting high oxalate foods is the main way to reduce these symptoms. Since oxalates are prevalent […]
The juice (brine) in sauerkraut is where lactic acid bacteria live and where fermentation occurs. Nutrients, phytochemicals, and water found within cabbage cell walls flow from the cabbage shreds at the first sprinkling of salt. Gradually, compounds with antioxidant, anti-inflammatory, gut-healing, anticarcinogenic, and immune-boosting properties collect in the juice. From a gut-health and nutrition perspective, […]
Sauerkraut juice is a raw, fermented veggie drink that is rich in the same live good microbes found in sauerkraut, only in much higher concentrations. Sauerkraut juice takes cabbage juice to a whole new level of health with the added benefits of probiotic-like microbes, added enzymes, and bioavailable disease-fighting compounds. It’s the homemade version of a […]
Sauerkraut and pickles, yogurt and cheese, wine and beer, miso and tempeh, salami and fish sauce, coffee and chocolate – sound familiar? These foods are the outcome of microbial transformation, or what we know as fermentation. But how can such a broad range of foods, with vastly different flavour and textures across many different food […]
For people who like a variety of fermented foods yet are without extra time, start a batch of rejuvelac. It’s especially a good fit for people who are averse to the sourness of yogurt, kefir, and fermented vegetables. Instead rejuvelac has a pleasant tartness with a hint of lemon taste. Rejuvelac translates to sprouted grain […]
If it seems like turmeric is the antidote to almost all health issues, it is – for the most part, especially fermented turmeric taken with freshly ground black pepper. The reason why it’s the be all and end all for health enthusiasts has to do with the compound behind its yellow pigment, curcumin. It is […]