Making things from scratch is such an empowering feeling, especially when it’s something that is commonly store bought. Salad dressings are one of those things that people usually don’t bother to make at home, but if you look at the ingredients list on the majority of store-bought varieties, you are likely to be shocked. Store-bought … Read more
Foreign to some, a taste of home and childhood to another, the popular ferment called sauerkraut, not to be confused with the misspelled sourcrout, is a great place to start if you’re new to fermenting. It is also the place where you can experiment with flavors and textures creating the most unique blends and the … Read more
I weary of reading the labels on jams and jellies. High fructose corn syrup is rampant in all our pre-made foods. So, I am grateful that making my own jams at home is not a difficult task. This fig butter is now on my list to try. I’m sure you will like it, too. This … Read more
Want to add some probiotic punch to Mexican night? Give fermented green tomato salsa a try! This recipe is a simple and delicious way to use your extra veggies. (Bonus points if you use up old green tomatoes sitting in storage from your last garden harvest.) Fried green tomatoes may be the first dish that … Read more
If your family balks at fermented foods, try fermenting things that can be hidden in recipes—like lacto-fermented mayonnaise. This recipe will boost dishes like potato salad, coleslaw, and sandwiches for your summer picnics. This probiotic mayonnaise recipe is a twist on classic mayo, with added probiotics and healthy oils. It’s easy to make, although you … Read more
It’s a cool, rainy day and you’re dreaming of fall. Well, you don’t have to have pumpkins growing out back to enjoy this delicious flavor. Here, Ashley shows us how to turn a can of pumpkin puree into something lip-smacking good with the illusion of colored leaves and a crisp breeze. Fruit butters, and in … Read more
Do you like to put honey mustard on your ham? What about sweet relish on your hot dog? Well, this chutney recipe will remind you of those practices. In fact, you will probably want to add it as a go-to sauce to serve with your next meal. If you want to know how to make … Read more
If you’ve never made crème fraiche, you’re in for a treat. Culturing cream into crème fraiche is one way to introduce beneficial bacteria into your daily life, specifically lactic bacteria similar to lactobacillus. It’s also an excellent way to enjoy a gourmet treat that you created right in your own kitchen! Crème fraiche is gluten-free, making … Read more
Fermentools’ main objective is to see you succeed in your fermenting endeavors. That is why we regularly review the best books on the topic. The Art of Making Fermented Sausages by Stanley and Adam Marianski is just such a book. Continue reading for Ashley’s insights into this wonderful fermenting resource. Fermented is not a word … Read more
If you’re looking for an easy way to introduce fermented and probiotic foods to your family, fermented ketchup is one of the best ways to start. Kids and ketchup naturally go together, and it’s a no-fuss way to swap out processed foods full of corn syrup with a healthier alternative. Fermented ketchup is easy to … Read more