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Category Archives for "Learn to Ferment"

How to Make Fermented Peach Chutney

| Learn to Ferment

Oh how I love thee fermented peach chutney!  It’s one of my absolute favorite summertime condiments.  Fermented peach chutney pairs beautifully with so many grilled meats such as pork chops, chicken and fish.  You can spread it on a piece of sourdough toast, add it to almost any type of salad or even use it […]

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How to Make Lacto-fermented Blueberry Soda

| Learn to Ferment

Before I share my lacto-fermented blueberry soda recipe, let me explain first why you should make it. Did you know that at one time sodas were actually considered a healthful beverage? I know that’s hard to imagine but it’s true.  Today’s commercial sodas are so full of sugar, caffeine, artificial colors and preservatives that most […]

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How to Make Fermented Mango Salsa

| Learn to Ferment

Have you ever made mango salsa? How about fermented mango salsa?  Yup, me neither. So when fellow Nutritional Therapist, Trish Carty, a fermentation expert, contacted me  about doing a guest post for a fermented mango salsa, I was all for it.  In fact, this is the first ever guest post on Fearless Eating! So let’s […]

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How to Make Black Raspberry Kvass

| Learn to Ferment

Kvass is a traditional fermented beverage from Russia that typically uses rye bread.  But you can also make kvass from fruits and vegetables as well. In the traditional food world, you’ll frequently see beet kvass a lot, a simple tonic of beets, salt and water which is great for digestive issues.  But beet kvass isn’t […]

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How to Make Lacto-fermented Pickles

| Learn to Ferment

Oh how I LOVE lacto-fermented pickles in the summer time.  There’s just something about a cool, salty pickle spear on a blistering hot summer day that is oh-so-satisfying. But you know what I love even more than lacto-fermented pickles? The juice of lacto-fermented pickles. I know that makes most people squirm, but a salty swig […]

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How to Make Lacto-fermented Red Onions

| Learn to Ferment

I’m going to start out this blog with a genuine question that I’ve been curious about for a while. Why do people make pickled onions when lacto-fermented onions have so many more benefits? I ask because the reason I made lacto-fermented red onions for the first time was because a friend had made pickled onions […]

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How to Make Bok Choy Kimchi

| Learn to Ferment

Instead of Napa cabbage, use bok choy. OK, that’s a wrap.  Thanks for stopping by my blog.  Good night everyone! All joking aside, it really is that simple to make bok choy kimchi. Of course, if you’ve never made kimchi before, it’s not that simple. So I’m here to help! How to Make Bok Choy […]

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Lacto-fermented Radishes with Garlic and Dill

| Learn to Ferment

My vegetable CSA opened last week and they had radishes galore – reds, purples and even white radishes. Now truth be told, radishes are not my favorite vegetable. Their pungent flavor always seems to shock my taste buds. But lacto-fermented radishes are a whoooooole ‘nother story! The fermentation process really softens their flavor and I […]

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6 Reasons You Should Make Fermented Vegetables at Home

| Fix Your Gut

I’m not sure there’s anything easier to do at home than to make fermented vegetables.  Historically, in the days before refrigerators and freezers, fermenting vegetables was a common practice.  Families would put their fermented vegetables in root cellars where they would stay preserved for long periods.  Fermentation is a natural preservation process but one that […]

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