Category: Fermenting

Cut Your Chickens Feed Bill by Fermenting

Cut Your Chickens Feed Bill by Fermenting feat

Fermentation is nothing new to most of us. We’ve either used it with our surpluses for natural food preservation, or we’ve taken advantage of the probiotics, those beneficial bacteria, that fermenting something creates. As health-promoting element of our diet, its importance is not up for debate; as a part of industrialized lifestyle, its absence has now been recognized as a serious flaw in the system.

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Alika Atay Teaches How to Make Fermented Plant Juice


Learn a powerful and easy Traditional Hawaiian Farming Practice for converting your abundant weeds into a source of nitrogen for the rest of your garden plants that you actually want to encourage to grow. Hawaii Farmers Union, West Maui (Mauna Kahalawai) Chapter President, Alika Atay speaks about the science behind and demonstrates how to convert weeds into a fermented plant juice (FPJ). This natural form of nitrogen can then be […]

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Fermenting Beverages


It was some time ago, over a year to completely admit the extent of my procrastination, that I was working through a breezeblock of a book entitled The Art of Fermentation, by Sandor Katz, the modern Moses of the dark and mysterious process. It all sounded so fun, so magical for a guy who loves a tip of the tipple but has never made his own, and I couldn’t help […]

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

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 Disney version), he is depicted as an angel of virtue, making sure that everyone got […]

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

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 (the "chickens on steroids" as Geoff likes to call them), and Tuesday morning every fortnight […]

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Gut Microbes, Probiotics, Leaky Gut, and Autoimmune Disease

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 of fermented foods. We are basically a walking microbe farm. For every human cell in […]

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Fomenting Ferment

by Albert Bates Sandor Katz lives a couple hours across Tennessee from us, so on a delightful April weekend we decided to spend four days attending his Wild Fermentation Intensive. Sandor is quite the celebrity these days — after profiles in The New York Times Magazine, The New Yorker, and Michael Pollan’s new book, Cooked, Sandor’s own encyclopedia, The Art of Fermentation, still in hardcover, has galloped through several printings […]

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Making Labneh (Yoghurt Cheese Balls) with Nadia

by Kirsten Bradley Nadia Lawton, master labneh maker (amongst many, many other things) Labneh is a very easy to make and tasty cheese made of strained yoghurt, that can be stored in a jar of olive oil on the shelf. Cheese meets yoghurt meets olive oil meets extended shelf life (without refrigeration). And darn yummy. I’m in!

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Food Preservation and Grandma’s Dill Pickles

In my grandmother’s house you can always be sure to find the tastiest, crunchiest homemade dill pickles. "You have to choose the right cucumbers and they can only be found in the early cucumber season", she says. The right cucumbers are small and firm and slightly sweet. They are grown with very little irrigation, often irrigated only as seedlings. They are very different in flavor from the big European watery […]

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Raw Milk Butter Making at Zaytuna Farm

Milking a cow in central Europe Photo © Craig Mackintosh (Other photos below: Salah Hammad) Raw milk! Yes raw milk! For me, it was a first time! I grew up loving milk and milk products, but also grew up afraid of raw milk. We’ve always been taught that milk needs to be boiled. In University during my Food Technology courses we called it pasteurized and Ultra Heat Treated (UHT) milk.

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Making Miso

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 of rice, and a selection of pickled vegetables. It is an excellent breakfast that will […]

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Bacteria – an Endangered Species!

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 vitamins, break down undigested food particles and generally be a dominating presence within the nether […]

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