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Home / Archive by Category "fermented food"


All about Kimchi – delicious, spicy, Asian version of Sauerkraut

homemade kimchi

What is Kimchi and why everyone seems to have lost their minds for this ridiculously healthy food? Kimchi, a delicious and spicy Korean dish is fermented mixture of vegetables and spices. Although it has gained popularity in western world only recently, (especially cabbage kimchi) it has been part of Korean diet for many centuries. What is kimchi? It is a mixture of finely sliced vegetables with various spices. There are numerous recipes out there on how to make kimchi, but the usual kimchi ingredients are napa cabbage, bok choy, radishes and garlic, and spices are mostly kosher salt, chili peppers, sugar, black pepper and ginger. It is mixed together and after 3 to 5 days it results with sour, spicy tasting delicacy, brimming with healthy…

Lacto-fermentation – best ways to preserve food

Before we invented modern ways to preserve food, we used to store most of it for later use through process of lacto-fermentation. But it’s not just a mere way to prevent food from spoiling; ingredients exposed to this naturally occurring biological process actually become healthier! Lacto-fermentation enhances nutritional value of food and enriches it with healthy bacteria cultures, vitamins and minerals. Here are some interesting facts to help you understand how it works and how it creates all that good stuff in food. It will make you realize why our ancestors had healthier diets than us and why every home should use fermentation as a simple, healthy and sustainable way to preserve food. How does lacto-fermentation works? Simplified - lacto-fermentation is a naturally occurring process...

Homemade Fermented Vegetables – 5 Common Mistakes

Right way - Wrong way sign: Common mistakes made during the process of vegetable fermentation

Making fermented vegetables at home is an easy process if you know what you are doing. This super-healthy home-made food, when all is done properly, is a great source of vitamins, minerals and healthy gut bacteria. Fermenting microorganisms preserve the vegetables, give it fabulous taste and make our bodies healthy, strong and resilient to diseases. However, if not done properly, fermentation process can also create microorganisms that can be very harmful, make us sick, spoil the ingredients and make it taste terribly. Here are some common mistakes of vegetable fermentation process you can easily avoid and prevent possible problems and undesired results. Common mistakes during the process of vegetable fermentation Fermenting on low temperatures. It slows down, disrupts or prevents proper development of healthy microorganisms….

Fermented Food – Ancient, Healthy Way to Store Food

Various fermented vegetables in glass jars

Our ancestors knew the health benefits of fermented food although they had no knowledge of microbial world. The ancient practice of fermenting fruits, vegetables, dairy products or meat was primarily born as a way to store food from spoiling, but with time our predecessors discovered that fermented food has healing properties as well. Praising Gods for the miracle of fermentation The earliest evidence on fermented fruit date around 6000 BC; remains of wine, soured rice and fruits with honey were found all the way from China to Egypt, Iran, Babylon to South America. Early societies had no knowledge about why fermentation process occurs (fermenting comes from the Latin language and means “to boil”) so they’ve praised their Gods for this dramatic bubbly transformation of raw…