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Sugar and Fermentation: A Necessary Partnership
Sugar is an essential ingredient for most fermentation processes. While it might be tempting to avoid it altogether, sugar plays a critical role in converting sugars into the desired products. Fueling Flavor and Fizz: Take alcoholic beverages like beer, wine,…
Hard Kombucha: A Refreshing Twist on a Fermented Favorite
Calling all health-conscious beverage aficionados! Hard kombucha is here to tantalise your taste buds and offer a unique, potentially gut-friendly alternative to traditional alcoholic drinks. But what exactly is hard kombucha? Unlike its non-alcoholic counterpart, hard kombucha packs a subtle…
Knead to Relax? How Sourdough Baking Can Be Your Path to Well-being
In the fast-paced world we live in, finding moments of peace and relaxation can be almost impossible. But what if there’s a calming practice that not only soothes our senses but also improves our well-being? It’s sourdough baking! In this…
Exploring protein-rich fermented food
As we enter a new year, many embark on a journey towards a healthier lifestyle. Whether you’re a fitness enthusiast or simply looking to make positive changes in your diet, incorporating protein-rich fermented foods can help a lot. Prioritizing protein…
Kombucha Myths Debunked
Kombucha, a fermented tea drink with a history stretching back thousands of years, has acquired its own set of myths and misunderstandings over time. Here we will talk about some of them. Kombucha is a very popular fermented drink known…
Around the globe with sourdough bread
San Francisco in the United States is perhaps the most well-known city associated with sourdough bread but sourdough breadmaking is a tradition and practice found in many countries around the world, each with its unique variations and flavors. Some breads…
Troubleshooting fermentation: Tackle Mold and Kahm Yeast Issues!
Fermentation is a very rewarding activity but it has its challenges. Sometimes you may notice changes on the surface of a fermented food or drink and wonder if everything is still safe to consume or if it is necessary to…
Thriving After Vacation: Reactivating Kefir, Kombucha, and Sourdough
You are back from your vacation and your cultures have been waiting patiently for you to start fermenting again. If you followed our tips on how to make sure your milk kefir grains, water kefir grains, kombucha and sourdough starter…
Die Wissenschaft hinter der Fermentation: Die Rolle von Bakterien und Hefen verstehen
Bakterien und Hefen spielen bei Fermentationsprozessen eine entscheidende Rolle. Bakterien und Hefen sind die Mikroorganismen, die hinter vielen fermentierten Lebensmitteln und Getränken stecken, die wir kennen – von Kefir und fermentiertem Gemüse bis hin zu Kombucha und Sauerteig. Während der…
Spring fatigue and fermented food
A healthy diet with fermented foods can be a beneficial strategy if you’re experiencing spring fatigue, low energy or sleep disruption. Do you get spring fatigue? Some individuals experience spring fatigue, also known as seasonal fatigue, which is a state…
Fermented food and winter colds
The time of the year when colds are more common is usually the colder months. Because we are not as active, less time outdoors and days are shorter, microbes can cause more infections, especially with more sensitive children and elderly.…
WINTER FERMENTATION OF KOMBUCHA
Fermenting kombucha in the winter can present some challenges because the lower temperatures can affect the fermentation process. How does this change our kombucha fermenting and what can we do about it? Low temperatures in the environment can slow down…