Tried fermenting a few times but lacked some structure? Try our fermenting course that gives you step-by-step instructions on how to start fermenting. Click here: http://ediblealchemyacademy.com/p/fermentwithconfidence | Edible Alchemy CoLaboratory
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Tried fermenting a few times but lacked some structure? Try our fe…
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Tried fermenting a few times but lacked some structure? Try our fermenting course that gives you step-by-step instructions on how to start fermenting. Click here: http://ediblealchemyacademy.com/p/fermentwithconfidence | Edible Alchemy CoLaboratory
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Tried fermenting a few times but lacked some structure? Try our fe…
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Want to learn the magic of fermentation? The time is now! Check out our Edible Alchemy Online Academy! Gain lifetime access to our growing library of fermentation skills, ask me anything (I answer you personally), and enjoy regular course updates. ediblealchemyacademy.com/?affcode=184623_tmre5kt4 | Edible Alchemy CoLaboratory
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Fats & Ferments – a dream duo for your tongue and your microbiome.⁠ ⁠ Fats carry flavor, deliver nutrients, and protect our organs—and when you pair them with ferments, you’re creating not just a flavor bomb, but a nutrient bomb too. 💥⁠ ⁠ These recipes (and many more) are waiting for you in our Online Academy—designed to feed your curiosity and your gut. ⁠ What are your favorite combos? ⁠ 🖱️ Hit the Link in bio to explore! | Edible Alchemy CoLaboratory
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Fats and ferments. The perfect power team 💪 —on your tongue and in your microbiome. Together, they amplify flavor, carry nutrients where they’re needed, and nourish your body from the inside out. Want to learn how to work with them and create these delicious tools? Join in the Edible Alchemy Fermentation Academy to explore my favorite pairings and build the skills to make them yourself. Recipes like this are inside our online academy. ediblealchemyacademy.com/?affcode=184623_tmre5kt4 | Edible A
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🥬✨ What to Ferment… and What to Skip ✨🥕 Technically, you can ferment almost anything with calories. But not every veggie (or fruit!) makes a delicious ferment. Here’s how I approach it: ✅ Go-to veggies: Hard roots like daikon, carrots, and beets – crisp, crunchy, pickle-worthy! Leafy brassicas like cabbage, kale, and mustard greens – the classic sauerkraut family 🌱- foolproof 🚫 On the avoid list: Anything super oily (think avocados) – those oils can turn rancid giving off flavours. Some soft
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