Still mastering the art of sourdough breadmaking, I have become willing slave to the patient process. Sourdough is just magical to me, and due to the investment of time and energy into the process—by both me, and the happy lactobacillus!—the flavor is that much more satisfying.
The lively acidic and fermented beverage that we’ve come to know and love as kombucha has become popularized in the U.S.
You might know that naturally fermented foods are one of our closest nutritional allies, but do you know the science behind your sauerkraut?
More and more studies are backing up what we’ve known for millennia about lacto-fermentation, adding a much-needed dose of holistic wisdom to the culture at large. It seems as though every time a study is conducted, more ancient knowledge quietly transforms into scientific fact. Not only is this research satisfying, but it also gives us a closer look at why fermented food plays such a critical role in our diets.