The Natural Fermentation Blogs

Food dehydrators can be the ultimate multi-tasking tool in your kitchen. Go beyond drying fruits and vegetables with these ten creative ways to get the most out of your food dehydrator.

Sweet whey is the liquid that is produced when making hard cheese like cheddar or most soft cheeses. Sweet whey can also be drained from clabbered raw milk, yogurt, milk kefir, or cultured buttermilk.

Many fermented foods require water for the culturing process. Learn which factors to consider when choosing a water source.

Cow milk is what comes to mind for most people when thinking about what to put on their cereal and for making cheese, yogurt, kefir, ice cream, and the many other types of dairy products.

Fermentation is as old as life itself. At some point, humans learned to guide the process to repeat especially tasty results. These processes have been handed down and passed around, creating beloved foods and national dishes. The most familiar fermented foods are made using lacto-fermentation.

The only difference between fermenting vegetables and making fermented vegetable juice is that a larger amount of liquid is used, with a smaller amount of vegetables. Add herbs and spices to suit your taste, and you will create a delicious probiotic juice to enjoy daily.

Many of the recipes and methods for preparing soy are based on traditional Asian recipes for soy-based foods. Typically, many of these foods involve fermented soy, which has different properties than non-fermented soy.

Garlic scapes are pungent, just like garlic cloves, but have a brighter, fresher, and lighter flavor. They are delicious in salads or any dish requiring garlic, and get an extra tangy boost from lacto-fermentation.

Along with several other dietary models, many people area choosing to restrict carbohydrates in their meal planning. An important factor of any menu program is the inclusion of plenty of nutrient-dense foods.