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Follow these same steps to ferment any sturdy vegetables you have on hand: try beetroot (beets), radishes, kohlrabi or cauliflower florets. These are great tossed through a salad. They’re also surprisingly sweet. If you’re ever going to get a kid to eat fermented vegetables, this would be the place to start.
If you look back, cultures have been fermenting food for as long as we can remember. But they’re not just for adding extra color, flavor, or crunch to a meal (although these are all great)... Here are 6 of the best health benefits.
This is a spring recipe that we love. It’s family-friendly and entirely delicious as an afternoon treat!
This fruit ferment comes from Sri Lanka, and it's sweet, spicy and salty. The pineapple, lime, coriander and ginger all retain their fresh flavor.
Aside from having a great fizz, or powerful flavor, here are 8 reasons to eat fermented foods!
When it comes to understanding the role of bacteria in our health, consider this - we are actually more bacteria than we are human.
When plant-based foodies are asked the thing they miss the most, you’ll find the answer is almost always cheese. But the real challenge is finding the perfect plant-based replacement - or at least it was until now.
How often are you eating fermented foods in a week? Here’s why you probably could do with a lot more, and what you should know first if you’re a beginner.
I love fermented foods. They’re gut-nourishing additions to any meal that add this incredible hit of flavor and nutrients all in one go. Many people are familiar with sauerkraut, or fermented cabbage, but there are still so many people who are yet to discover the joys of kimchi.
One of the best ways to protect your health is by keeping your gut flora healthy with naturally fermented foods. Instead of waiting for signs and symptoms of a problem, perform some regular gut maintenance and learn how to make your own naturally fermented vegetables at home with just a few simple tools.