-
Making Homemade Sauerkraut, Just Do It
Making sauerkraut used to be so simple. I’d slice cabbage thinly, throw in some salt and mix, place in a jar, wait a few days and voila! Sauerkraut! But then it got really complicated. Everyone has an opinion on sauerkraut. You had better make your own because store bought isn’t… Read the rest -
Faux Sour Cream or Cream Cheese (Dairy-Free)
Two years ago… two years ago?! Time sure flies nowadays! Back to my thought before a reality check slammed me… two years ago I shared a recipe for cashew nut yogurt at my friend Jessica’s blog. While I loved the yogurt I shared in that recipe, I couldn’t help but… Read the rest -
Coconut Yogurt – How to Make it Thick, Creamy and Delicious
Before I started on GAPS I ate yogurt but not because I loved or craved it. I ate it more out of convenience – something relatively healthy plus quick to eat – and my favorite was FAGE (pronounced “fa-yeh”). It is thick and delicious. Of course now I probably wouldn’t… Read the rest -
Super List of Ferments Recipes: Vegetables and Other Products
Of all the foods we eat on GAPS, I daresay the ferments are up there as the most important. The ones that come to mind immediately are yogurt and sauerkraut, but there are many other ferments you can get to help the good bacteria replenished in your gut. I wanted… Read the rest -
White Scum “Bloom” When Making Pickles – Fermenting Cucumbers
Back in June 2009… on June 20th to be exact… I started some pickles, using cucumbers grown fresh from my garden. I ate the first jar rather quickly, but the second jar has been slowly savored. It has been sitting in my fridge the last couple of years… every once… Read the rest
