Fermented Foods: KimChi

Nurture yourself, feed your internal fire. Deep winter is an ideal time to stoke the internal furnace of your digestion.  Keeping the digestive fires going insures strong robust digestion which directly translates to feeling strong, robust, and stoked.  Fermented foods are a fabulous way to maintain the digestive process.  It helps us to utilize deeply…

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Making Komboucha Tea

“You’re Really Gonna Drink That???!!!!” This tends to be the concerned consensus from many when they encounter my jars of komboucha tea fermenting on the homestead kitchen countertop.  Years ago, when I was gifted my first scoby aka, starter, these were the exact words my hubby exclaimed while vehemently shaking his head in disbelief.  If…

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Making Keifer

Keifer (rhymes with deer), is a wonderfully effervescent probiotic cultured dairy product.  Think of it as drinkable yogurt, but with a kick.  I have made keifer for years with the starter powder, loving it made from coconut milk, but with our recent addition of Coco, our very lovely and affectionate homestead milking goat, I decided…

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