How-to Guides


Kimchi kombucha Natural Sodas Pickles and Pickling Sauerkraut Crocks and Recipes! Sourdough Starter Maintenance and Bread Making Tempeh Water Kefir Yogurt
Country Wine  Kimchi Kombucha Natural Sodas Pickles Sauerkraut Sourdough Tempeh Water Kefir Yogurt

Fermentation has been practiced by cultures around the world for centuries to preserve the harvest and increase the digestibility of fresh foods. During the fermentation process, naturally-occurring microbes convert the sugars and starches in raw foods into lactic acid, acetic acid, carbon dioxide, and sometimes alcohol.

For general information on fermentation, here are some external resources we've found helpful:

Katz, Sandor Ellix. Wild Fermentation: The Flavor, Nutrition, and  Craft of Live Culture Foods.

More guides coming soon!