Lacto fermented vegetables are coming back into our kitchens, and we are very happy about that. Spring season is here and our fields and gardens are full of seasonal fresh veggies. Perfect timing to start preserving in the most natural way with lacto-fermentation.
We created an easy introduction & how to lacto-ferment your own Carrots (or other root vegetables) right here.
Kombucha is a lightly sparkling fermented tea drink, usually flavoured with fruits or herbs, that likely originated in ancient China. It’s a little sweet, a little sour, and naturally packed full of active cultures to strengthen your gut microbiome.
We created an easy introduction & how to ferment your own Kombucha with Bouch queen Maia from the Crowd.
Our super easy Sourdough bread recipe straight out of the SauerCrowd fermentation kitchen. Only 4 Ingredients are needed to create this nutritious Sourdough bread which is full of lactobacilli and yeasts.
The naturally occurring acids and long fermentation help to break down the proteins and gluten. This is making the Sourdough bread very digestible.
Sourdough bread is made by the fermentation of dough (flour and water) using naturally occurring lactobacilli and yeast from the environment we are in. In this recipe we will show you how to grow your very own Sourdough starter (within 8 days). The starter is needed to bake Sourdough bread yourself.