Blog
52 Weeks of Bad A** Bacteria Fermenting Series

By the Whey Side – Why I’ve Stopped Using Whey in My Vegetable Ferments

- by Jessica Espinoza, CYT
UPDATE 8/11/12: Since I wrote this post, I no longer use Mason jars for my ferments (learn why here). I have moved exclusively to using Pickl-It jars for my ferments. With these jars, there is no need to use a starter for your ferment. According to the Pickl-It website, “the Pickl-It lacto-fermentation system efficiently increases acidity, drops pH,...
Food

Tropical Traditions’ Non-Toxic Powdered Dishwasher Detergent Review and Giveaway ($32 value)

- by Jessica Espinoza, CYT
<<This giveaway is now closed. The winner was announced here.>> Since I am trying to reduce my chemical exposure this year, I decided to look at my dishwasher detergent. Last month, if you remember, I tested and reviewed Tropical Traditions non-toxic laundry detergent and oxygen bleach. Once you start looking at all of the nasty ingredients in detergents,...
Food Real Food Recipes

Traditional Tuesdays: Nutritious and Delicious – 02/14/12

- by Jessica Espinoza, CYT
Traditional Tuesday’s Nutritious and Delicious Blog Carnival is for anything involving traditional foods. Recipes, techniques, tips, discussions on the hows and whys we do what we do, kitchen organization, appliances used, fitting traditional foods into your life and schedule, anything under the banner of traditional foods is wonderful. Posts, Facebook pages or websites on the...
52 Weeks of Bad A** Bacteria Fermenting Series Condiments, Sauces, & Spice Blends Fermented Food Food Real Food Recipes

52 Weeks of Bad A** Bacteria – Week 6 – Lacto-Fermented Blood Orange Marmalade

- by Jessica Espinoza, CYT
UPDATE 7/26/12: I no longer use whey as a starter for my ferments (learn why here). I also no longer use Mason jars for my ferments (learn why here). I use anaerobic fermenting jars exclusively and the improvement in the taste and texture of my ferments is unbelievable! I encourage everyone to take a look at the information...