This is an incredibly clever cake — it’s gluten free, dairy free and has no added fat (no oil or butter), yet is as moist and delicious as cakes get. It uses whole fruit boiled until soft and then you … Continued
If you naturally ferment probiotic rich food at home like sauerkraut, you may or may not be aware of the recent controversy surrounding mason jar ferments. Recently, Lea from Nourishing Treasures did a series of posts in which she tested 18 different sauerkraut fermentation set ups to see which ones were the best -- everything from a recycled salsa jar to an expensive Harsch Crock. She tested for the prevalence of lactic-acid producing bacteria, the absence of mold or other undesirable microorganisms, ease of success, and more. Her series was in-depth and fun to read if, like me, you geek out on this sort of stuff. It was also written over the course of more than a month. I invited Lea to write a guest post for you here to summarize her most important findings, and this is what she shared. Thanks, Lea!
Food Stories's insight:
'The 3 Biggest Fermenting Mistakes You’re Already Making'
This is a pretty simple recipe. It requires no complicated equipment; it produces perfect, creamy results in 30 minutes. I’ve been using this recipe for some time now. Though it comes out a little different every time I make, it is a big hit. You’ll never want to go back to store-bought mozzarella once you …
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