Fermentation 101

  By guest blogger Nicole Marcoux, RHN Fermentation is one of the oldest and easiest methods of food preservation. One of the most well-known examples of a wild fermented food is sauerkraut. Fermenting is so simple. If you have salt, a jar, and some vegetables, you’re basically done. The fermentation method I use most often is wild fermentation, which simply means that the bacteria and … Continue reading Fermentation 101

K is for Kombucha

I recently attended a ‘Fermentation Basics’ workshop with about 8 others in Amherst and had such a blast, that I am compelled to write about it. The workshop was sponsored by the Ecology Action Centre and the Cumberland Food Action Network (CFAN) and facilitated by Jody Zinner and Steve Wiseman, a dynamic duo who are both local food activists and CFAN Board of Directors members. … Continue reading K is for Kombucha