#fermented

Hi, dear bloggers and food lovers! Good morning!! How are you all doing? Enjoy your weekend. Do you like fermented foods like tempeh? Tempeh is my favorite source of protein, and I usually make it into

Homemade sauerkraut: shredded cabbage salted at 20 g per kilo, massaged, rested, then packed with a spring-water apple mash and left to ferment a week. Cabbage weight is estimated at 1 kg for one head;

The landscape has changed. The fields are planted with different crops, fruits, and labour. Once the slogan read, publish or perish; now, it is closer to publish and perish. The landscape has too many

I am not sure if I understand, or agree, with this obsession with understanding. Our world is structured in such a way that anything can instantly be understood - or so they allude. Understanding is a

It never happens in such a manner that you can directly observe it. It always happens as a slow unraveling ... There is no single point, no direct indication of "This is where it happened". There

It feels like a constant and consistent falling into nothingness, but then, every now and then, you are reminded of the feeling of falling. For when you never get jolted or bumped out of the rhythm, you

The most perfect of lies caught up in an infinite loop of its own web, a connectedness that cannot be explained by the preceding or of what to come; a randomness that cannot be untangled. A lie that reproduces

Hi bloggers and Amazing Drinks community! Today I’m going to share a fermented drink made from the pineapple peels left over from making pineapple and cucumber juice earlier. You might already be familiar

This last weekend I spent in Lower Austria for some wildlifephotography, but the weather was not great and there were only a few birds, that's why I enjoyed some nice food at the Heurigen Restaurant. I

Today is a new opportunity to greet you and introduce you to my first fermented beverage. A few days ago I read about the use of fermentation to prepare different drinks, as an innovative and healthy

Vinagre de Manzana: Fase Anaeróbica (Parte II)

El mejor canal de bebidas fermentadas (y de alimentos también) (ENG/SPN)

Three years ago, I decided to lacto-ferment some hogweed shoots just to see what would happen I didn’t have a plan for them at the time, so the jar ended up tucked away and forgotten. Fast forward to today—I

I needed to make something fermented or pickled this week so I purchased two "Daikon" radishes and some organic carrots. My son is coming to New York for Thanksgiving and it has become one of

Today was a very nice sunny day and I enjoyed it with some walking in the City and a nice evening at the funfair with some fermented grape Juice. Autumn days like this are really nice and in the sun it

This is the first time I'm making "Tepache" which traditionally is made with the core and rind of fresh pineapple. Tepache Recipe 1 cup sugar 1/2 gallon jar 6 cups distilled water 1 or two 3"

Reciban mi saludo querida comunidad y los amigos hivers que aquí hacemos vida compartiendo bebidas deliciosas. Te muestro el detalle de la preparación, recuerda agregarle tu magia. Ingredientes - Ingredients:

| sourdough flapjacks; using sourdough discard and lemon juice and peel | When baking sourdough bread, you get used to throwing away copious amounts of sourdough starter, or sourdough discard. The actual

| ... fermented ginger; fermented pineapple; coconut yogurt; apple; pineapple ... | By now, it is common knowledge that the Western diet significantly neglects fermented foods and foods considered probiotics.

Un post diferente al que generalmente hago pero que queria compartir.