This is Part Two in my series on kombucha tea. If you missed Part One, you can head over to ‘What is Kombucha…and Why Are People Drinking It?’ Kombucha tea is all the rage right now and you can find this probiotic, health beverage at many grocery stores in the refrigerated section. It is an ancient beverage, a fermented sweet … Read More
How to Render Beef Tallow in a Crockpot
If you knew me back in the late 80s and 90s, you would totally get that this is something I never thought I would do. I mean, I was eating fat free frozen yogurt and Swedish Fish and fat free cheese and *gasp* Butter Buds. I would hardly let butter or olive oil come near my lips and I certainly … Read More
Fermenting Fruits and Vegetables – Chicagoland
Lacto-fermentation is an ancient preservation method that greatly increases the vitamins in vegetables and other foods, and also makes the minerals more available. The food is preserved for a long time by the lactic acid produced during the fermentation process. Many fruits, vegetables and dairy products can be fermented. Fermeted foods are bursting with enzymes and ‘good’ bacteria and are very beneficial for … Read More
Fennel, Kohlrabi and Green Apple Relish from The Nourished Kitchen
It’s a virtual dinner party! If you’re just joining us, we are the 8th blog to participate in sharing delicious courses as we eat, drink, and celebrate our way through the new cookbook that’s due to hit bookshelves everywhere next Monday – The Nourished Kitchen. (See the other courses and hosts.) We hope you enjoy this delicious recipe that Jenny, from … Read More
Fermented Mushrooms
So, I am not necessarily bored with the ferments that I have in my fridge. But, I did realize that I always ferment the SAME THINGS. Again and again. Simply because we have our favorites. When I was at the store the other day, this beautiful carton of mushrooms caught my eye. They even spoke to me. “Ferment us!” I … Read More