Butter. Does it get any better than butter? I think not. And I’m pretty sure other people agree with me, based on the comments I received on a recent Facebook post where I stated that “sourdough bread is simply a vessel to carry big globs of grass-fed butter to my mouth.” So, now that we have… Continue Reading
Category Archives: 52 Weeks of Bad A** Bacteria
By the Whey Side – Why I’ve Stopped Using Whey in My Vegetable Ferments
I have decided to stop using whey in my vegetable ferments. WHAT??? But, but, Sally Fallon says to use whey! And, that’s how I’ve always done it! How can I stop now? I’ve come to this decision after reading two things – Sandor Katz’s Wild Fermentation and Kelsy’s post on The Liberated Kitchen. On my very first… Continue Reading
52 Weeks of Bad A** Bacteria – Week 6 – Lacto-Fermented Blood Orange Marmalade
Welcome to week 6 of my journey through 52 weeks of bad a** bacteria. How are you doing so far on your probiotic foods journey? Have you started eating more fermented and cultured foods? Have you noticed a difference in your health? I’ve been having so much fun experimenting with different recipes and I feel… Continue Reading
52 Weeks of Bad A** Bacteria – Week 5 – Kimchi
Kimchi is something I have been wanting to make for quite some time. This was the first time that I’ve made it and I am so happy with how it turned out. The awesome thing about kimchi is that you can flavor it however you want, and you can add whatever veggies you want to, so… Continue Reading
52 Weeks of Bad A** Bacteria – Week 4 – Spontaneous Hard Apple Cider
Welcome to week 4 of the 52 weeks of bad a** bacteria series! I hope you have enjoyed the posts so far. What fun ferments are going on in your kitchen? I hope you have been inspired to join me on my journey to eat more probiotic foods. I know I’ve been having a blast and it really has helped… Continue Reading
52 Weeks of Bad A** Bacteria – Week 3 – Lacto-Fermented Ginger Carrots
Welcome to Week 3 of the 52 Weeks of Bad A** Bacteria series. This week, I decided to dive into one of the most popular lacto-fermented foods — ginger carrots. If you’re new to fermented vegetables, this is a great way to introduce them to your palate. The flavor is mild, sweet, and a… Continue Reading
52 Weeks of Bad A** Bacteria – Week 2 – Orangina (Lacto-Fermented Orange Juice)
I got such an awesome response to last week’s lacto-fermented garlic! I received a ton of questions and did a follow-up post on how to use your LF garlic. The subject started a lot of conversations and I learned a lot of new things from readers. Thank you to everyone who left comments, sent me… Continue Reading
What Do I Do With This Lacto-Fermented Garlic?
After yesterday’s first post in my series, the 52 Weeks of Bad A** Bacteria, where I featured lacto-fermented garlic, I had a couple questions from readers about what they should do with the garlic once it’s fermented. Long story short, you can use it in anything that you would normally put garlic in. Keep in… Continue Reading
52 Weeks of Bad A** Bacteria – Week 1 – Pickled (Lacto-Fermented) Garlic
Welcome to the very first edition of 2012′s 52 Weeks of Bad A** Bacteria! This week, we’re enjoying pickled garlic. I love garlic and eat as much as I possibly can, but I’ve never had it pickled. I’m really excited to try it on some crusty buttered bread or in homemade ranch dressing for an extra probiotic kick…. Continue Reading
Happy New Year, FHLE Radio Show, and a 52 Weeks of Bad A** Bacteria Update
I wish you and yours the happiest 2012! I hope your year is filled with lots of wonderful things, including plenty of grass-fed butter, coconut oil, and Bad A** Bacteria! As I sit here this morning, I realize that my timing is a bit off for my first post in my new cultured foods series…. Continue Reading
