mold in fermenting jarsHelp! 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.

Greek yogurt vs regularPeople 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,

jars of liquid wheyThe 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”.

water kefir versus milk kefirMy recent article comparing the probiotic potency and overall health benefits of 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 post,

whey from yogurtWhey 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 soured raw milk also called clabbered milk.

Clabbered milk is a very useful item for the traditionally minded cook and has the consistency and taste of drinkable style yogurt.

quality soy sauceSoy sauce, also commonly known as shoyu, is the best known flavor enhancer in Asian cooking. Made the old-fashioned way — through a careful fermentation process that can take as long as 18 months — it’s a healthy and nourishing product.

Dr. Kaayla T. Daniel

Kaayla Daniel PhD, CCN,

healthy picklesWhen 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. No matter where you go in the United States, deli sandwiches are almost invariably served with some sort of pickle on the side.

It’s true. Americans do love pickles.

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