I finally ordered organic Kefir grains to start making my own Kefir soda. It contains good bacteria to help optimize your gut health and the absorption of nutrients from food. I have been on a quest to

I harvested 10 1/2 lbs of Chinese/Nappa Cabbage from the garden. It was time to make a very large batch of Kimchi. The timing was perfect because I had finished what I had two weeks earlier. Kimchi is

My hanging basket of Nasturtiums is now large enough to pick some leaves and flowers to ferment. The entire plant is edible and very tasty, a little on the peppery or spicy side, which I love. This is

I am finally starting to catch up a bit with some postings I wanted to make. Today, I will share how I made this Sauerkraut and fermented Cauliflower and Carrots. I did this batch on December 7th and both

While I have been fermenting vegetables for over 2 years now, it only seemed natural for me to venture into making my own Kombucha. One bottle alone is almost $4.50 at our local grocery store. Considering

Tag along as I share my journey in learning about fermentation to aid in healing my intestinal tract. I have been having issues with what I considered to be a leaky gut. Dealing with years of acid reflux,

The veggies are filling in so quickly and it was time to start enjoying some of my labors. I am thrilled that the beet greens are looking so full and practically unscathed by insects. My husband was helping

It is time once again to make another batch of Sauerkraut. I have been doing so for the past 2 years to assist in healing my gut. The probiotics and vitamin K2, which are known for their health benefits,

I did it! I have successfully made my own "Sourdough Starter" for baking bread. It was a lot easier than I thought it would be. I had not tried it up to this point as I felt it would be too much

Here's my latest experiment in making an alcoholic water that can be concentrated into rum/vodka which I will show the steps involved below. Technically this is rum since it's made from sugar but the goal

This was a bit of an unplanned wine batch as I had some ingredients I accidentally mixed together and didn't want to waste them. Still some valuable insights were gained from this batch. This juice looks

Here's a way to easily make yeast nutrient for home brewing if you want a lower cost option or don't have a brewing shop nearby. The yeast in the picture above cost me around $11 CAD. A popular yeast nutrient

This is my first test in making mango nectar wine which yielded pretty good results overall. Both bottles finished with over 12% alcohol. Bottle 1 1 liter mango nectar 1/2 cup dextrose + 25% more (less

Here's a quick test to see if Stevia and Erythritol will ferment. I was considering using this to back sweeten some other wine experiments but I had to know if it would restart the fermentation first.

This is my first experiment in making pear nectar wine which yielded some bold results. Both bottles finished close to 12% alcohol. Bottle 1 1/2 cup dextrose + 25% more (less dense than sugar) 1/4 tsp

This is my first experiment in making pineapple wine. Both bottles finished at 0.996 final gravity with 11.3% alcohol for the dextrose and 11.7% alcohol for the sugar (sucrose). Bottle 1 1/2 cup dextrose

This is my second experiment in making apple wine. Both bottles finished at 0.994 final gravity with 12.6% alcohol. Bottle 1 1/2 cup dextrose + roughly 25% more (less dense than sugar) 1/4 tsp DAP 1/4

Cauliflower & Carrots This last week I cut up some fresh carrots and a large head of cauliflower. I mixed up a salt brine with distilled water and they fermented for 1 week on my countertop. Filling

Like my previous experiment with watermelon lemonade I bought this to reuse the bottle for testing but of course had to see how it would ferment. Original gravity 1.04 Final gravity for both bottles was

I bought this watermelon lemonade just for the glass bottle which is a convenient 1 liter size for brewing experiments but I wasn't about to let it go to waste without testing how well it would ferment.