Cultured Food Life

In the early days of making kombucha, I would often let my kombucha go too long and it would lose its bubbliness. There were a few times it turned so sour that it made me squint and gasp and nobody wanted to drink it. Here are the many ways you can help and use your overly tart kombucha. Episode link: https://www.culturedfoodlife.com/podcast/episode-162-is-your-kombucha-too-sour/ Check out this link: https://www.culturedfoodlife.com/help-my-kombucha-is-too-sour/

You all keep asking . . . What do I do with all these SCOBYs?! If you are anything like me, you have a pile of SCOBYs in a massive SCOBY hotel just waiting. It feels somehow wrong to throw them away when you have taken care of them and watched them grow! Did you know you can eat your SCOBYs and that they're actually good for you and have health benefits? Check out all my recipes and ideas on what to do with all your scobys. Episode link: https://www.culturedfoodlife.com/podcast/episode-161-20-smart-ways-to-use-your-kombucha-scobys/ Check out this link: https://www.culturedfoodlife.com/20-smart-ways-to-use-your-kombucha-scobys/

Fermenting, sprouting, and soaking are all ways I enhance my food. These are the heroes that help me stay healthy in spite of all that seems to tell me I need to fear aging and all the disease that could come my way. Sprouting seeds is similar to fermentation. Sprouting seeds makes certain nutrients easier to absorb than when the foods are in their non-sprouted form. Check out how easy it is to make a jar of fresh greens on your kitchen counter. Each meal is a time to start anew and change your body by flooding it with nutrients. Check out the podcast for more info. Episode link: https://www.culturedfoodlife.com/podcast/episode-160-why-you-should-sprout-your-own-greens-in-a-jar/ Check out these links: https://www.culturedfoodlife.com/why-you-should-be-growing-and-eating-sprouts-in-a-jar/ https://www.culturedfoodlife.com/recipe/sprouts-deli-sandwich/ https://www.culturedfoodlife.com/recipe/sprouts-sweet-greens/ https://www.culturedfoodlife.com/recipe/sprouts-vegan-protein/

It's my favorite time of the year - when I have an abundance of fresh vegetables that I can ferment. Fermented vegetables can last nine months stored in the refrigerator. They can provide you with months of your own probiotics that are much stronger than supplements. We get a lot of questions about making cultured vegetables and we have lots of answers to help you. Check out 16 FAQs about cultured veggies and get the recipe for my Salt and Pepper Kraut too! Episode link: https://www.culturedfoodlife.com/podcast/episode-159-frequently-asked-questions-about-cultured-vegetables/ Check out this link: https://www.culturedfoodlife.com/cultured-vegetables-faqs/

I love dates and so do my microbes since they're loaded with fiber and lots of nutrients. Here is what I've learned about dates and why date sugar is my favorite sweetener to use for baked goods. Dates are nature's healthy treats! Check out the podcast and article. Episode link: https://www.culturedfoodlife.com/podcast/episode-158-7-healthy-reasons-i-love-dates/ Check out this link: https://www.culturedfoodlife.com/seven-healthy-reasons-i-love-dates/

If I want to feel better from one meal, a salad is just the ticket I need. If I could teach you to eat a small salad every day it could change your life. If you want to feel better, you need salad and probiotic dressing with a little fat in them to help you absorb the nutrients in a more profound way. Eating salads provides fiber for your microbiome and this reduces inflammation and so much more. Check out all the ways to eat salads and probiotic dressings on this week's podcast. Episode link: https://www.culturedfoodlife.com/podcast/episode-157-probiotic-salads-and-dressings-and-why-your-microbes-need-them/ Check out this link: https://www.culturedfoodlife.com/probiotic-salads-and-dressings-and-why-your-microbes-need-them/

Watching tea turn into kombucha is quite a thing to behold. You give it the ingredients and let it work its magic. Billions of microbes and yeasts transform the tea into a bubbly probiotic tea that you will love. When you first start making kombucha you might be concerned and not know what to expect, so I made something to help you. I took pictures day by day, step by step, as well as top and side views so you can see what is happening each day. I have a time-lapse video for you as well, and hopefully, this will help you feel confident and assured that your kombucha is fermenting properly. Episode link: https://www.culturedfoodlife.com/podcast/episode-156-frequently-asked-questions-about-kombucha/ Check out these links: https://www.culturedfoodlife.com/kombucha-faqs/ https://www.culturedfoodlife.com/why-i-drink-kombucha-every-day/ https://www.youtube.com/watch?v=EC2_4yjVc_o https://www.culturedfoodlife.com/eight-days-with-kombucha/

The process of healing from seasonal allergies was a long process for me because there was much to learn and I continue to do so. Food is powerful medicine and learning to harness its power is really important and especially if you're struggling with allergies of any kind. Knowledge is key and there are special foods that can help you, but first let's start with your body's reaction to pollen. Tune in to listen. Episode link: https://www.culturedfoodlife.com/podcast/episode-155-your-immune-system-and-seasonal-allergies/ Check out this link: https://www.culturedfoodlife.com/your-immune-system-and-seasonal-allergies/

Kefir is my favorite cultured food. It has the most probiotic strains of any cultured food (over 50 strains) and is also super easy to make. It was the first cultured food I tried and it made me well in so many ways that I started on a journey to learn all I could about this magical food. Kefir is a living food and can change in texture and taste as it adjusts to changing temperatures and fermentation times. So, before you think things have gone awry and throw out your kefir, check out this podcast or my FAQ page or contact me. I want you to make good kefir! Episode link: https://www.culturedfoodlife.com/podcast/episode-154-frequently-asked-questions-about-milk-kefir/ Check out these links: https://www.culturedfoodlife.com/milk-kefir-faqs/ https://www.culturedfoodlife.com/non-dairy-milk-kefir-faqs/

I think carrots are something special and that we should include them in our diets as much as possible. I love the flavor of fresh carrots. Nothing shouts, "Get back to your roots!" quite like carrots. I have many recipes with cultured carrots and a carrot kombucha recipe which is pretty spectacular. Check out the podcast for 19 cultured carrot recipes! Episode link: https://www.culturedfoodlife.com/podcast/episode-153-19-healing-cultured-carrots-recipes/ Check out these links: https://www.culturedfoodlife.com/19-healing-cultured-carrots-recipes/ https://www.culturedfoodlife.com/reasons-and-recipes-to-have-more-miso/ https://www.culturedfoodlife.com/carrot-cake-in-a-jar-culture-your-carrots/