As much as I try, I just can’t get myself to like sauerkraut. Actually, I hate it. That said, there are other ways to enjoy the benefits of fermented vegetables without using cabbage! This Spic...
https://realfoodforager.com/recipe-spicey-fermented-ginger-carrots/
When I first started making kombucha I started small, with this Basic Kombucha recipe. However, I quickly realized I needed more kombucha, more frequently and wanted to try the continuous method,...
If you live in the local Long Island area you are sure to know about Mary Mucci’s Long Island Naturally show. She really has some very interesting segments and I’m so proud to be featured thi...
https://realfoodforager.com/im-featured-on-my-local-tv-station-demonstrating-fermented-pickles/
Suddenly my cucumbers have taken off and I have plenty to make lacto-fermented pickles! These pickles are made the traditional way with bacterial cultures that naturally preserve them. It’s als...
I’ve been trying to incorporate more fermented foods into my daily diet because they are strong in probiotics. I eat plenty of garlic pickles and bread and butter pickles that I cultured over t...
https://realfoodforager.com/recipe-kimchi-kraut-strengthen-your-microbiome/
Have you seen most recipes for bread and butter pickles? They involve 4 – 5 cups of sugar and vinegar. While this will certainly preserve the slices of cucumber, it clearly doesn’t add value ...
https://realfoodforager.com/recipe-cultured-bread-butter-pickles/
The heat (finally!) gets me craving a cool sparkling drink! Kombucha fits the bill and since I’ve been making my own kombucha I’ve settled on a favorite flavor. There are infinite varieties t...
https://realfoodforager.com/recipe-sparkling-pomegranate-flavored-kombucha/