Why use a starter culture? Because they simplify and improve the quality of fermented foods. After Louis Pasteur discovered that microorganisms are responsible for the fermentation process, starter cultures were developed around 1892 for the dairy industry. Today starter cultures are used for fermented vegetables, sauerkraut, yogurt, kefir, beer, and other foods. Starter culture definition One way…
Wild vegetable fermentation has for centuries been the traditional way to ferment all kinds of vegetables. Today, using a starter culture is recommended as a superior way to prepare fermented food. However, wild fermentation can still be used to ferment sauerkraut, kefir, and other foods. How does wild fermentation work? What are the benefits? Wild…
Preparing sauerkraut at home is simple and straightforward, not to mention cheap and delicious. This recipe is a variation of the classic sauerkraut recipe—no sugar or vinegar is used. Preparing sauerkraut is great for beginners. How to prepare sauerkraut Here I used green cabbage which is cheap and simple to ferment. Try adding red cabbage which…
If you are fond of zesty delicacies, then try this Korean kimchi recipe. It might even become a favorite. The kimchi recipes in this post are simple to prepare and flexible to fit most tastes. What is kimchi? Kimchi can be described as fermented vegetables similar to sauerkraut, just much more zesty. Kimchi recipes come…
Natto is unique—many love it and eat it daily. Others are put off by the smell of ammonia and old socks, and the stringy, sticky texture. True, natto may not be love at first sight, it’s more of an acquired taste. However, many like me have learned to love its somewhat odd personality. What is…
Did you know that raw honey contains probiotic bacteria? Researchers in Lund University, Sweden published findings that wild and fresh honey contains billions of friendly bacteria from 13 different types. What is raw honey? It refers to unheated, pure, unpasteurized, and unprocessed. Be aware of fake honey which is a mixture of sugar water, malt…
Fermented garlic has a unique taste and properties. Many have asked about how to go about preparing it at home. So if you’re a garlic lover, please read on. Some add garlic when fermenting a mix of vegetables like cabbage, ginger, carrots, and others. In such cases, the garlic taste often dominates the batch. Others (like me) prefer…
Fermenting vegetables in a warm climate can be a challenge. Common problems include mould and mushy veggies. It is possible to prepare great fermented vegetables in a warm climate. Here are some factors to consider. Temperature A good temperature range for fermenting vegetables is around 68 to 72 (20 to 22 C). A few degrees more or…
Lacto-fermentation at home is a process by which you can create delicious yogurt, kefir, kombucha, natto, kimchi, and other fermented foods. A favourite is fermented whole tomatoes—something I discovered when I visited friends in Eastern Europe. When you understand lacto-fermentation, you can really be creative. I’ve done my share of mistakes and ruined some batches…
Black garlic is unique! The extraordinary complex, sweet taste of black garlic is enticing. It’s like having healthy sweets! But be aware! once you have got the taste of it you will be irresistibly captured by the dark side. What is black garlic? Most is produced by caramelising fresh garlic—whole garlic bulbs are warmed for weeks….