Category: 52 Weeks of Bad A** Bacteria Fermenting Series
52 Weeks of Bad A** Bacteria Fermenting Series, Basics, Budget, & Processed Food Replacements, Beverages & Smoothies, Fermented Food, Real Food Recipes

Continuous Kombucha Brewing: How To and Why

FTC Disclosure: Delicious Obsessions may receive comissions from purchases made through links in this article. As an Amazon Associate I earn from qualifying purchases.Read our full terms and conditions here. Do you brew your own kombucha? If you’re like me, you learned how to start brewing kombucha using the batch brew method. I wrote a...
52 Weeks of Bad A** Bacteria Fermenting Series, Fermented Food, Health, Wellness, & Nutrition, Nutrition, HTMA, & Minerals, Real Food Recipes

The Importance of Fermentation: An Interview with Sandor Katz

Many of you will remember that in 2012, I got serious about fermenting and started a new series called 52 Weeks of Bad A** Bacteria, where I featured a new ferment recipe or fermentation-related post each week in 2012. I ran into some set-backs in the fall of 2012, and I didn’t get to finish...
52 Weeks of Bad A** Bacteria Fermenting Series, Condiments, Sauces, & Spice Blends, Fermented Food, Real Food Recipes

52 Weeks of Bad A** Bacteria – Week 35 – Fermented Thai Basil “Pesto” Recipe

This recipe for lactofermented Thai basil “pesto” is so delicious! The first time I made this was the first time I’ve ever fermented anything other than your standard veggie and brine ferment, so I have to admit, I was a bit nervous. I cannot take credit for the concept of fermented pesto, as I first...
52 Weeks of Bad A** Bacteria Fermenting Series, AIP / Autoimmune Protocol, Fermented Food, Real Food Recipes, Salads, Sides, & Vegetables

52 Weeks of Bad A** Bacteria – Week 34 – Lactofermented Red Onion Recipe

I am slooooooowly going through my old ferments and getting them updated for the anaerobic fermenting vessels. I will, at some point, get them all updated. It’s just going to take me awhile! 🙂 I did get my original pickled onion recipe updated and that is what I’m sharing with you this week. This recipe...