Home-Made Sauerkraut
Basic Sauerkraut This is a classic recipe for traditional probiotic sauerkraut, which you can make and have ready to eat in just four days. Its much crunchier than the store-bought, pasteurized...
View ArticleSpicy Korean Kimchi
This Kimchi is so spicy and delicious! It is a traditional Korean winter food, so it makes a great holiday gift because as the weather gets cooler, warming fermented foods like Kimchi are soothing and...
View ArticleGarlic Pickles
Crispy Garlic Pickles are amazing and crunchy, garlicky and satisfying! This recipe is for a half-gallon wide-mouth canning jar, because they are just so good you’ll want to make a lot of them! If...
View ArticlePickled Carrots Recipe: Cumin Carrots
Pickled Cumin Carrots are my take on a classic French side dish – sauteed carrots with cumin, butter, and salt. This ferment is fragrant, and made especially for those who love the taste of whole...
View ArticleMacrobiotic Ferment & Beet-Kraut
Today I photographed two ferments that we have going in our Pickle-Biotic Kits. One is a traditional macrobiotic ferment, Beets & Kombu. Kombu is a wide, thin seaweed that is an essential...
View ArticleTongue Diagnosis – A Helpful Self-Diagnosing Technique
Traditional Chinese Medicine relies heavily on the use of herbs, tonics, and proper lifestyle in order to heal illnesses and imbalances in the body. But another technique that is essential to virtually...
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