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Posts Tagged ‘healing’

Vegan coconut milk kefir

I’ve got lots of friends who are vegan and vegetarian and consider myself to be a flexitarian 🙂 and enjoy loads of yummy fermented food as medicine. However, I’ve been caught in the trap of many other dairy intolerant fellow fermenters and been conflicted at having to rest milk kefir grains in dairy without knowing what…

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What is Kombucha and why drink it?

Kombucha is an age old homemade probiotic that’s ancestry is owned by many cultures including Russian, Polish and Chinese. Made by using sugar, water and tea together with enough starter culture liquid and a SCOBY (symbiotic community of bacteria and yeast), the liquid ferments for up to 14 days to reach maturation. This is commonly…

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What is burping Kombucha?

After my first ferment has brewed for a minimum of 6 days, I like to choose some sexy flavours to sass up my end product. Once I’ve added my flavours, I’ll then bottle and leave for another 3 – 5 days depending on the heat and humidity. Some of my bottles have

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4 Top tips for fermenting in the tropics

Fermenting in the tropics comes with stunning sunsets and swaying palm trees, together with a number or surprises and challenges! Because of our high heat and humidity our foods ferment faster. While there are bonuses to this, there are also a stack of tips and tricks worthy of noting. One of the greatest challenges to urban…

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3 fun facts about probiotics

  Are you addicted to homemade probiotics and take daily doses to work? Do you get tired of having to explain why you like to take your homemade nourishing drinks and meals to work? As a health conscious coach I’ve seen colleagues guzzle garbage and suck soft drinks that make me want to puke. It never…

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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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Kale chips

I’m blessed to have a number of food allergies that I’m very grateful for as they keep me on track and encourage me to live a healthy life.  Great reframe right? I’ve always enjoyed homemade goodies and prefer to live a preservative free life, so with the latest Kale craze I thought I’d try it…

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