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Posts Tagged ‘food medicine’

5 Important tips for caring for kombucha in the tropics

Kombucha is a living organism made up essentially of bacteria and wild yeast. It’s widely used as a digestive tonic to support and strengthen the immune system and for overall good gut health. Because it’s a live organism, it grows according to the environment it’s in including what’s happening in the environment. Hard to believe?…

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4 day ferments

I’ve been playing around with 4 day ferments with both fruit and veg in hot and humid Darwin, Australia and am impressed with the results. Our temperatures currently vary from 27 – 32 degrees celsius (78 – 82F) for almost 6 months of the year so as you’d imagine, ferments can become

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My fermenting Journey

My own journey to fermenting food started way back in 1994 when I was first introduced to Kombucha through the complimentary healing fraternity I then belonged to. This was before the world wide web, and information was generally passed on by word of mouth. There was very little documented research about it other than Gunther…

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6 things you need to know about Sauerkraut

These two little beauties are my all time favourites ferments. Packed with probiotic goodness, ruby red on the left, punches above her weight hands down. While my summer ferment on the right is a quick turn around that I actually ferment in the fridge (more about that later) and therefore doesn’t have the high dosage…

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