Want to use fermented foods to improve your health? Hi, I'm Holly and I teach fermentation. Learn how to safely transform everyday vegetables into superfoods. Join 12,000+ Fermentation Ninjas and enjoy delicious homemade sauerkraut, pickles, kimchi, and... more.
Homemade sour cream {2 ingredients}
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Hello Reader, I never ate my first batch of homemade sour cream. I was a few years into making my own sauerkraut when I decided to make sour cream. It is simple to make. Stir a spoonful of sour cream into two cups of cream and leave it in a warm spot overnight to thicken. Then eat. Easier said than done. Something creeped me out about eating cream that had been sitting on the top of my fridge for 12+ hours. I did get past the fear and now enjoy my naturally cultured sour cream. You will too. Simple Instructions for Delicious Homemade Sour Cream {2 Ingredients} It's a popular post of mine that sets you up to make your first batch of sour cream, which you can then enjoy... without fear... without tossing. https://www.makesauerkraut.com/homemade-sour-cream/ I find myself making sour cream more often during the winter months, when our meals turn hearty and comforting. There’s something about a cool, tangy dollop melting into a hot bowl of chili or stew that feels especially satisfying on a cold day. I’ll spoon it over chili, swirl it into thick beef or lentil stews, add it to baked potatoes, and top tacos or burrito bowls with a generous scoop. Yum! 😋 Discover the joy of making your own tangy, creamy, and preservative-free sour cream at home. With just two ingredients (🥄 starter + cream 🐄) and an ancient fermentation (culturing) method, you can enjoy a healthier, additive-free alternative to store-bought versions. Thank you, bodacious bacteria. 🦠 You never cease to amaze me. Truly magical. ✨
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Fermentation Made Easy! 🥕🧄
Want to use fermented foods to improve your health? Hi, I'm Holly and I teach fermentation. Learn how to safely transform everyday vegetables into superfoods. Join 12,000+ Fermentation Ninjas and enjoy delicious homemade sauerkraut, pickles, kimchi, and... more.
Hi Reader, If you already make sauerkraut—or enjoy eating it—you might be wondering: How is kimchi actually different? At first glance, they seem similar. Both are made from cabbage. Both are fermented. Both are rich in beneficial bacteria. And at their core, they share the same process: lacto-fermentation. That’s where naturally occurring bacteria convert sugars into lactic acid, preserving the vegetables and creating that signature tangy flavor. But once you look a little closer, kimchi and...
Hi Reader, Have you noticed how kimchi seems to be everywhere lately? You see it on restaurant menus.In grocery stores.In health articles.Even doctors and nutrition researchers are talking about it. For centuries, kimchi has been a staple in Korean cuisine — a daily side dish made from fermented vegetables, most often Napa cabbage. But recently, scientists have begun studying it more closely… and the results are fascinating. A recent study found that regularly eating kimchi doesn’t just...
Hello Reader, I just wanted to share with you a popular post that can help you take your fermentation skills to the next level: 15 EXPERT Fermentation Tips for the Perfect Batch Every Time It can be frustrating to put time, effort, and money into fermenting a batch of sauerkraut, pickles, or kimchi only to have it turn to mush, taste way too salty, or even grow a layer of mold. Fermentation doesn't have to be that way because knowing the basic ground rules for fabulous ferments can make all...