Dill is a great food to use in fermentation

Dill is a great food to use in fermentation

Providing a tangy addition to pickles, fresh dill is available at markets during the summer and early fall while dried dill is available throughout the year. Dill is native to southern Russia, western Africa and the Mediterranean region. The seeds are stronger and...
How To Incorporate Fermented Foods and Drinks Into Your Lifestyle

How To Incorporate Fermented Foods and Drinks Into Your Lifestyle

Eat at least 2 tablespoons of fermented foods like sauerkraut each day. • Increase the diversity of fermented condiments “predigestion, soluble foods like, salsa, ketchup, dressings, dips, pickles, pepperoni, carrots, beets the root and brassica families really taste...
Why Carrots are a Great Raw Food To Ferment

Why Carrots are a Great Raw Food To Ferment

Beta carotene: Carrots are a rich source of antioxidant and vitamin A to help maintain healthy skin. Alkaline elements: Carrots are rich in alkaline elements, which purify and revitalize the blood Potassium: Carrots are a good source of potassium, thereby helping to...
Why Cabbage is a Great Raw Food To Ferment

Why Cabbage is a Great Raw Food To Ferment

It’s A Nutritional Powerhouse, cabbage is: • High in anti-oxidants and vitamins • Abundant in Vitamin C • high in fiber; • reduces free radicals • anti-inflammatory • promotes a healthy digestive system • boosts energy • repairs damaged skin...
What is wild fermentation?

What is wild fermentation?

Wild fermentation is using what naturally is occurring on the surface of the vegetable or fruit, like bacteria, yeast, vitamins and minerals as opposed to adding a culture that you might find over the...