Main Image

Help! There’s mold on my ferment! This is the most frequent question I receive from people learning to culture probiotic and enzyme-rich foods and beverages in their home for the very first time. Frequently, the email is tinged with concern and for good reason. Fermenting food takes time and costs money. No one wants to …

Main Image

People are going totally nuts over Greek yogurt these days. It’s so popular, in fact, that folks who aren’t even that interested in Real Food are choosing it over regular processed yogurt at the supermarket. What’s up with the Greek yogurt trend anyway, and is it healthier than regular yogurt or kefir, its cultured dairy cousin? …

Main Image

The clear liquid on the top of a newly opened container of plain yogurt is the first experience most people have with whey in its healthiest form. This golden colored liquid was recommended for consumption by ancient Greek physicians Galen and most especially Hippocrates, who famously said that “all disease begins in the gut”. A …

Main Image

My recent article comparing the probiotic potency and overall health benefits of milk kefir versus yogurt spawned a lot of emails to my inbox with questions about how water kefir fits into the mix. After a bit of reflection on the subject, I came to the conclusion that the topic really deserved its own blog …

Main Image

Whey in its liquid and whole food form is the ideal starter for probiotic rich, health enhancing fermented foods and drinks. Liquid whey is most easily and economically obtained from raw milk that has naturally soured, or clabbered, on the kitchen counter. Clabbered milk is a very useful item for the traditionally minded cook and …

Main Image

Fermented cucumbers are a healthy, probiotic and enzyme rich alternative to store pickles packed in vinegar. When my Australian husband first moved to the United States some years ago after we first got engaged, he commented that Americans must really love pickles because no matter where you go in the US, deli sandwiches are almost …

Main Image

There seems to be a bit of confusion going around about fermented foods and the difference between what you make in your kitchen and the pickled versions that are available on the supermarket shelf. For example, in one of my video lessons, I demonstrate how to make sauerkraut in the traditional manner.  After the shredded …