Keep Your Gut Healthy with These Probiotic-Heavy Foods

Even if you have a healthy digestive system, chances are, over the past few years, you've become aware of gut bacteria and how important intestinal flora is to our overall health. You may also have...

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Fermenting Sauerkraut / Harvest Pot Question

by jcvalenti 5 years ago

Last year I tried making sauerkraut for the first time using mason jars. It was fantastic, but basically consisted of massaging the cabbage with salt until a brine started forming, and then compre...

Sauerkraut smells like farts?

by lukegilson 4 years ago

I sort of followed this recipe: http://thenourishingcook.com/sauerkraut-winters-miracle-vegetable-salad/ Except I only used Himalayan Pink Salt, Whey, organic Red cabbage, and organic regula...

Harsch Crock water seal problems

by takadi 7 years ago

So I was fermenting some sauerkraut when I noticed that the water seal for my Harsch crock was disappearing. I kept filling it up and it kept disappearing after a few days. Finally I noticed the w...

Where can I get koji for making miso?

by imightbemary 6 years ago

I'm interested in making my own miso, and while I know it's possible to grow your own koji for your starter, the idea of growing mold is sort of intimidating to me. To start, I'd like to keep thing...

Fermentation Book Recommendations, Please

by ninrn 5 years ago

Hi, I'd like to start doing some home fermentation. I'm particularly interested in making my own kombucha, yogurt, and kimchi. Can anyone recommend good books on that subject? I was all set...

Fermented WAY too much eggplant

by Chowemooshi 6 years ago

I got quite into fermenting this summer and got very carried away. I thought I'd ferment one eggplant for caponata or some exotic variant of baba ghanouj, but I lost my mind and made, um, three qu...

Kombucha SCOBY - Anyone in Albuquerque/Santa Fe have some to share?

by ninrn 5 years ago

Hello, I'm very interested in making my own kombucha. Does anyone in the Albuquerque/Santa Fe area have a kombucha SCOBY (symbiotic culture of bacteria and yeast) you would be willing to share o...

homemade sauerkraut--is it supposed to smell like this?!

by sb123 10 years ago

So I'm fermenting cabbage in my pantry based on a recipe I found--cabbage, ginger, miso. water. This is the 4th day in the pantry and it smells like sewage if I come close and handle the jars in an...

OOPS! Mistake when making my own yogurt

by StephenR 5 years ago

Hi - I've made yogurt many times before: I carefully heat milk up to 185 deg F, allow it to cool to 110, add yogurt starter and then let it sit warm for 20 hours (I like tangy flavor). Trouble is, ...

speciality peppers in Los Angeles?

by iamjay92 5 years ago

I have recently become obsessed with making my own hot sauces. I'm having an issue finding some of the more exotic varieties like scotch bonnet, ghost, etc. in the Los Angeles area. I ventured to 4...

ISO jun tea scoby [San Francisco]

by rebeccakinney 6 years ago

I'm looking for a jun tea scoby in a jun tea starter liquid. I'll pick up anywhere in SF proper or anywhere in the Bay Area near a BART stop. I will buy it from you, or I can trade you some brown r...

Help from Scandinavians or Northern Germans (please).

by PoppiYYZ 6 years ago

Many years ago, we had visitors staying with us from northern German. While with us, they scratch made an amazing pickled / fermented fish dish in a cream sauce. The thing that was so "weird" f...

Fermented hot sauce tips

by albanis 6 years ago

So, once a year or so I get this amazing home made hot sauce from a Guyanese co worker. Apparently the peppers are imported, etc,etc but when I asked for more details, she said the onions are ferm...

Any advice on making Kombucha?

by LBeth 9 years ago

Hi has anyone made Kombucha? Any advice? I'm soon going to be embarking on this journey. Any tried and true tips would be most welcome. thanks!

Fermented Dill P:ickles, can they be canned and processed?

by Danybear 6 years ago

I want to try making fermented dill pickles, but making just a few isn't worth it. If I make a crock full, can they be jarred, sealed and processed once they are fermented?

Home beer brewing recs

by ginqueen 15 years ago

Does anyone have any suggestions for good guides to home brewing? It seems like there are a zillion websites and books out there. I am a novice and just want a good, basic guide. Thanks!

Fermented Whey Drink

by MeanAubergine 6 years ago

I make cheese from raw cow's milk and have leftover whey that I would like to make a fermented drink out of but I cannot find a simple method to do so. From my experience with fermented foods I wou...

Fish Sauce - do you make your own or have a favorite?

by vonwotan 14 years ago

Hello All, I have always enjoyed a good spicy fermented fish sauce with meats, etc. I first had it when we did a project to recreate a typical Byzantine meal. There are still quite a few produce...

Making Homemade Sauerkraut

by kydds4kids 8 years ago

I bought a 5 gal crock and started a batch of kraut. After seeing how much it packed down, I've decided that I want to make more. Can I use the crock from a slow cooker?

Fizzy-tasting kimchi -- did I do something wrong?

by OhZenobia 6 years ago

I've made napa cabbage kimchi many times using Maangchi's recipes. This batch sat in the fridge for about two weeks before I tried it, which is unusual. This is also the first batch to have a fizzy...

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