by admin | Nov 11, 2013 | Andrew Hillmer, Fermentation, How To, Nutrition, Primitive Cooking, Recipe, Values, Village Life
Sauerkraut is salted, fermented cabbage. It originated as a way of preserving cabbage through the winter, and continues to be loved today for its delightful, pickle-like taste. Sauerkraut may be the easiest fermented vegetable to make. It has just two ingredients:...
by admin | Nov 2, 2013 | Andrew Hillmer, Community Driven, How To, Nutrition, Primitive Cooking
(Need the recipe for kombucha? For detailed instructions, visit How to Make Traditional Kombucha) Kombucha matures—becoming more delicious with age—much like wine. I age mine for two weeks at the very minimum and have found that the flavor begins to truly bloom around...
by admin | Oct 10, 2013 | Andrew Hillmer, Community, How To, Nutrition, Village Life
Ingredients for One Quart of Kombucha Chlorine-Free Water 4 Grams of Black or Green Tea Leaves (or two tea bags) ¼ Cup Sugar ½ Cup of Kombucha that is ready to drink (or raw apple cider vinegar) Kombucha Mother (Most kombucha makers will gladly give you one for free;...
