Cold Brew Coffee Kombucha

Cold Brew Coffee Kombucha

It doesn’t need to be green or black tea. It doesn’t need to be tea at all. Meet Cold Brew Coffee Kombucha.
I was skeptical about fermenting coffee because it’s already acidic and I wasn’t sure if creating more acids through fermentation would enhance the flavour. But curiosity won and I’m so glad it did because I LOVE how it turned out and if you like coffee, I think you’ll love it too.

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Make your Probiotics with this INCREDIBLE Kimchi!

Make your Probiotics with this INCREDIBLE Kimchi!

We often hear about the importance of taking a probiotic supplement to keep our immune system in good shape, but I prefer to make my probiotics through fermenting foods, like this delicious kimchi. But is this as good as taking a probiotic supplement? Can eating fermented foods replace supplements? Read on to find out and as soon as you can, Make. This. Kimchi.

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2 Fermented Drinks for Fall - Vanilla Pear Shrub and Ginger Lemon Switchel

2 Fermented Drinks for Fall - Vanilla Pear Shrub and Ginger Lemon Switchel

These 2 fermented drinks are SO easy to make and they taste amazing! A Vanilla Pear Shrub that's got the perfect flavour for Fall and a refreshing Ginger Lemon Switchel that's great for improving digestion. 

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'Dill Pickle' Kraut Recipe

'Dill Pickle' Kraut Recipe

Hands down one of the tastiest ferments I've ever made! If you love the flavour of dill pickles, you must try this Dill Pickle Kraut. The perfect side to a summer meal but also irresistible straight out of the jar!

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Fiery Ferments - Sri'raw'cha and Salsa Starter

Fiery Ferments - Sri'raw'cha and Salsa Starter

We're so excited for our copy of Fiery Ferments to arrive! In this post, authors Kirsten and Christopher Shockey were kind enough to share 2 recipes from their new book. For heat lovers, a Sriracha recipe with kick and for tamer tongues, a Pico de Gallo Salsa starter that's delicious added to fresh salsa or guacamole. 

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Fermented 'Wild' Pesto Recipe

Fermented 'Wild' Pesto Recipe

Spring greens are starting to emerge out of the ground and it's the perfect time to pick them while their flavours are still tender and fresh. Foraging is one of my favourite ways to incorporate 'wild foods' into my daily life. Eating the 'weeds' is a wonderful way to connect to the natural world and to increase nutrition with wild foods being much higher in nutrients than their tamed, conventional counterparts. One of the first wild foods I collect is garlic mustard. In today's recipe, I've fermented it along with parsley and basil to make a Fermented Wild Pesto that will preserve the nutrients and flavour for several months. 

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Sandor Katz and Superfood Kimchi Recipes

Sandor Katz and Superfood Kimchi Recipes

Today I wanted to share Sandor Katz's perspective on fermentation as a tool for social change and in the hopes of inspiring more of it, share 3 recipes for Superfood Kimchis I created for Clean Eating magazine. There's a gorgeous Superfruit Kimchi, a really tasty Thai flavoured Asparagus Kimchi and Kimchi Root Sticks in a miso-garlic-orange paste. 

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Preserving the Harvest - Fermentation

Preserving the Harvest - Fermentation

Fermentation is my favourite way to preserve the harvest and this recipe for Golden Kraut is one of the tastiest ferments I've ever created! If you've never tried fermenting, this is a great recipe to get started with. Fermenting vegetables is straight-forward and simple and the flavour of this kraut is mild and sweet.  With the addition of two superfood roots, this kraut is also beneficial for improving digestive and immune health and it's anti-inflammatory!

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Preserving Wild Leeks

Preserving Wild Leeks

Whether we're foraging or buying from a market, we need to make sure that we are doing so responsibly and asking others if they are doing the same. Here are some guidelines for preserving wild leeks in nature as well as my favourite way to preserve wild leeks in the kitchen so you can enjoy their flavour all year - Fermented Whole Leaf Ramps.

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