How to Make Cider, Cider Vinegar, and Why You Should Be Doing It

Posted by & filed under Fermenting, Food & Food Support Systems, General, Processing & Food Preservation, Recipes.

Apple Cider from Above I ran into a funny story in a Michael Pollan book not long ago: The American pioneer legend, Johnny Appleseed, used to stay two or three hops west of the colonial expansion in the USA, buying up large swaths of riverside land and planting apple trees. In most historical accounts (the… Read more »

The Problem is Abundance; the Solution is Abundance of Ferments! (Australia)

Posted by & filed under Demonstration Sites, Education Centres, Fermenting, Processing & Food Preservation.

Photos: Ingrid Pullen If you are lucky enough to come to PRI Zaytuna Farm you will be shocked with the abundance of produce we are harvesting from the renowned main crop (above). During the last year we’ve been managed by our Australorps — they dictate our weekly schedule. Monday morning is the compost mob move… Read more »

Gut Microbes, Probiotics, Leaky Gut, and Autoimmune Disease

Posted by & filed under Fermenting, Health & Disease, Processing & Food Preservation.

A little background and history on gut microbes. You’ve probably already heard about how our little gut microbes (bacteria, yeast, and other microorganisms) are a big deal! Maybe you’ve looked into probiotics (beneficial microbes) and eating probiotic rich fermented foods like kimchi or fermented beverages like kombucha as you started to learn the health benefits… Read more »

Making Miso

Posted by & filed under Fermenting, Processing & Food Preservation, Recipes.

Mashing cooked soybeans It is now the middle of winter here in Japan and time again to make another year’s supply of miso. The deep flavour of miso soup (misoshiru) remains for many in Japan a daily dish. Traditionally the first meal of the day consisted of a steaming bowl of miso soup, a bowl… Read more »

Bacteria – an Endangered Species!

Posted by & filed under Fermenting, Health & Disease, Processing & Food Preservation, Recipes.

3 types of lactic ferment The world is full of bacteria but there are certain bacteria that are fast becoming an endangered species. The bacteria that live in the gut of homo sapiens, particularly those of Caucasian origin, are fast disappearing. These particular bacteria comprise of the good bowel flora that is needed to create… Read more »

Introduction to Weston Price

Posted by & filed under Fermenting, Health & Disease.

This is an introduction to Weston Price for Permaculturists, because I think the two are natural allies (and so do some other Permaculturists I know). I first learned of Dr. Weston Price’s “Nutrition and Physical Degeneration” (published 1939) from one of the Whole Earth Catalogs, possibly the Essential WEC published in 1986. When I got… Read more »