Fermented Cherry Tomatoes: ooh la la!
Consider the cherry tomatoes . . . . . . how they grow: they toil not, they spin not; and yet I say unto you, that Solomon in all…
Read moreRaise your Buttermilk Bar, Baby: Make your own Cultured Buttermilk!
This post may contain affiliate links, which may contribute a few pennies to the running of this blog. Thank you for clicking on them, and for being such a swell…
Read moreBest and easiest way to sprout grains for chickens, BAR NONE!
I started sprouting grains for my chooks last year, about this time. I read quite a bit about the process, and developed my own method. It wasn’t much trouble, but…
Read moreKimchi: We made it, now how do we eat it? 7 Toothsome kimchi recipes
We’re in the Confused-About-Eating-Well-Kitchen today, answering a question that has been asked by more than one fermented-food-newbie. Join us, won’t you? And–if you have any recommendations for this reader, oh…
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