As is the case for many foods, the nutrients in fermented turmeric are even more bioavailable than its non-fermented counterpart. It also seems important to note that if our bodies contain enough of the proper microbes, our bodies will do the fermentation for us. Fermentation never ceases to amaze me. So when I was bottling water kefir…
It is actually kind of ridiculous how many times I’ve sat down to write here this week. I began working on another piece on Five Years a Homesteader but sometimes I don’t trust myself to publish even when the words flow. Thankfully, Stewart is Editor-in-Chief here, reading and giving honest feedback on everything I publish……
Since finishing up the final edits for TFF I’ve been thinking a lot about fermentation. You’d think after nearly a year on this project I’d be a bit done… but I’m maybe even more passionate about fermentation than ever. One thing I wanted to communicate in the Vegetables Chapter of TFF, besides providing some unique…
(We happened to have a bunch of jars of Homestead Chi, one of my favorite recipes from the vegetables chapter, left from the first turnip harvest so it seemed a good addition to the photo.) I spent most of last week with the manuscript of Traditionally Fermented Foods. These are the final edits I get…
