Is There Too Much Salt in Lacto-Fermentations?
Lacto-fermentation is an ancient salt-based fermentation technique. This natural process enriches foods with health-benefiting probiotics while preserving them …
Fermented Vegetables
Guide: how to use Viscodisc inserts for Lacto-Fermentations?
Dreaming of making your own homemade canned goods, whether fermented or not? You’ve come to the right place! …
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Fermented Alsatian Sauerkraut Recipe (raw)
We will show you how to make genuine raw (fermented) Alsatian sauerkraut, step by step, according to the …
Fermented Garlic Recipe
Learn how to lacto-ferment garlic cloves in brine! As surprising as it may sound, fermented garlic cloves can …
What Is Calcium Chloride And How to Use It?
Find out what is calcium chloride and how to use it in your fermentations! Calcium chloride is a …
Green Cabbage Kimchi Recipe
Do you want to make kimchi, but you only have green cabbage on hand? This recipe for kimchi …
Best Cabbage Variety For Sauerkraut?
Wondering which cabbage variety to choose to make sauerkraut? We tell you all about it in this article! …
10 Tips for Making Crunchy Pickles (With Recipe)
Take advantage of the summer harvest to turn cucumbers into delicious, crunchy pickles. Who doesn’t love adding a …
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Quick Kimchi Recipe
This quick and easy kimchi recipe is a great way to make kimchi very easily! There are many …
The Benefits of Kimchi According to Science
Find out why science says kimchi is good for you! In this article, you’ll learn about the health …