Fermented Aronia Berry Chutney: tangy party on your tongue!
Follow me Today we’re going to make fermented aronia berry chutney, a tangy, zesty accompaniment for any meal and a real show-off when it comes to health benefits, as well!…
Read moreFermented Cherry Tomatoes: ooh la la!
Follow me Consider the cherry tomatoes . . . . . . how they grow: they toil not, they spin not; and yet I say unto you, that Solomon…
Read moreRaise your Buttermilk Bar, Baby: Make your own Cultured Buttermilk!
Follow me 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…
Read moreBest and easiest way to sprout grains for chickens, BAR NONE!
Follow me 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…
Read moreKimchi: We made it, now how do we eat it? 7 Toothsome kimchi recipes
Follow me 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…
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