I’m back answering listener questions. I don’t know what I would do without all of you. It’s truly a blessing to hear from you and be able to help you figure out this thing we embrace called Traditional Cooking. Thanks for honoring me with your trust. I hope you find today’s episode (and the answers) helpful on your journey. Plus… the tip of the week! [by Wardee Harmon]
I’ve received many questions about fermenting via email so I’m devoting this week’s podcast to answering them: how to get started with a quart jar or on a budget, how to tell when a ferment is ready to store, how to store when you don’t have fridge space, gluten-free sourdough pointers, ginger-carrots are slimy, fermented foods and candida/parasites, and dairy-free fermentation options. Plus… the tip of the week! [by Wardee Harmon]
Kombucha is a social beverage in more ways than one! Every batch produces new growth on your scoby, and this can be peeled off and shared with a friend, too. If you brew and drink kombucha often, you’ll be nothing short of overrun! I recently found myself in such a predicament — completely overrun — and then I discovered the scoby hotel. [by Jenny Cazzola]
When I began to make water kefir, I ran into a problem pretty quickly: what was I going to do with it? All of the probiotic elixir coming out of my kitchen just couldn’t go to waste! At first I mixed the water kefir with freshly-squeezed lemon juice to create lemonade, but soon my family wanted more variety. So… I experimented with tea. [by Katie Baldridge]
If the cultures in my kitchen could talk, they’d likely tell tales of their travels — both where they’ve come from and where they’ve gone. Of course, they can’t talk, so I thought I’d tell their tales instead. What about your cultures? Where have they come from, and where have they gone? [by Sonya Hemmings]
This lovely dessert can be prepared in advance, stored in the freezer, and kept on hand for unexpected company or a holiday dinner! In addition to being easy to prepare, this dessert is loaded with all sorts of healthy benefits. Kefir is the result of a very happy relationship between bacteria and yeast (in the water kefir mother culture) that ends up in a delightfully fizzy probiotic beverage that aids in digestion. Not to mention, it’s tasty! What better way to end a festive dinner? [by Jenny Cazzola]
Beets! When blessed with a harvest of beets (as we were last weekend), you can’t help but say to yourself, “Now what am I going to do with all these?” And of course *some* little people may be thinking, “Oh, NO, it’s time for beets again.” Facing reluctant beet-eaters, your best approach for familial happiness is to prepare beets in multiple ways. You’ll make full use of the harvest, plus get lots of beet nutrition in your diet. In this round-up of nutritious beet recipes, I’m going to begin with a brand-new recipe for fermented shredded beets, and then share other ideas for eating up those nutritious beets!