Built off-grid homestead. Then became Fermented Foods’ go-to expert by Kirsten Dirksen on October 6, 2024 When Sandor Katz moved to rural Tennessee from Manhattan after a health crisis, he had no experience with gardening nor …
Demasiado bueno para tirar: conservas y rebaja pre-caducidad by Nicolás Boullosa on May 27, 2021 En apenas dos generaciones, hemos perdido la capacidad de usar técnicas que nos permitirían conservar e incluso mejorar el valor …
Fermentos civilizadores: comer pan con levadura de 4.500 años by Nicolás Boullosa on August 13, 2019 Podemos imaginar la escena: una familia se dispone a realizar su alimento de la jornada, consistente en una mezcla de …
Kimchi y chucrut: sincretismo de un mismo alimento fermentado by Nicolás Boullosa on October 4, 2018 En la carrera ancestral de nuestra especie por desplazarse continuamente transportando un mínimo de alimentos para la supervivencia, nos hemos …
Homebrew of fermentation: preparing food for your microbiome by Kirsten Dirksen on May 5, 2014 Intrigued by her grandmother’s traditional pickles and sauerkraut, Jennifer Harris first started fermenting foods ten years ago. A couple of …
Alimentos fermentados caseros: sabor, nutrición, economía by Nicolás Boullosa on April 18, 2013 “Pan. Queso. Vino. Cerveza. Café. Chocolate. La mayoría de la gente consume a diario alimentos y bebidas fermentadas. Durante milenios, …
Cultured food guide: pickles, living soda, veggies, and more by Kirsten Dirksen on November 21, 2011 For Alex Hozven food is either living or dead. At her Cultured Pickle Shop in Berkeley, California, she tends 20,000 …
How to make traditional fermented sauerkraut at home by Kirsten Dirksen on August 17, 2010 The jury may be out on the exact effect of probiotics on the “good” gut bacteria, but protecting our flora …
Raw sauerkraut: a fermented, probiotic superfood by Kirsten Dirksen on July 12, 2010 “Sauerkraut is almost a perfect food,” explains Alexander Valley Gourmet’s founder David Ehreth. “It has cabbage which is a good …
