Class Nine

A classic text on home food preservation with trusted, safe recipes. 

Remember to SKIP the canning step on the fermented vegetable recipes if you want to preserve the probiotics and other beneficial bacteria. 

Instead of canning, place your fermented vegetables in the fridge and consume with in 3-6 months.

One of the leading texts on home fermentation. 

Includes the science, history and how to of a wide range of fermented foods and beverages. Definitely worth the read!

To ensure you get all the health benefits from your fermented foods, only purchase those that can be found in the refridgerated section of the grocery store and have "live active cultures" listed on the label. Anything (like sauerkraut) that is shelf stable has been pasteurized.

Follow this link to watch the class.

An easy introduction to fermented vegetables. These are a great salad, sandwich and taco topping.

Recipe from The Fiber Fueled Cookbook. 

A simple way to upgrade your veggie tray. Great as is or dipped in hummus.

From The Fiber Fueled Cookbook. 

Easy and versatile. Add to sandwiches, salads, grain bowls or simply eat as a side dish. For a beautifully pink end product, use a mix of green and red cabbage.

This fermented tea is delightfully effervescent and can easily be flavored with the crushed fruit, juice, or herbs of your choice. 

Kombucha brewing tips and supply resources.

Three simple marinades that will you help you make tempeh - a traditionally fermented soy food - delicious.