Fermenting vegetables is a fantastic way to preserve your garden harvest while enhancing the nutritional value and flavor of your produce. The process of fermentation not only extends the shelf life ...

Emily Leeming, who researches the gut microbiome, has tricks to get more fermented foods in her diet, including using kefir ...

Finely slice your cabbage into shreds and place in a bowl. Grate your beets and place them in the same bowl. Massage in one tablespoon of salt. Taste - it should be like a salty chip, you should ...

Combine chopped beet and 1 chopped apple in a quart jar. Fill jar with water, leaving 1 inch of headspace. Cover and leave to ferment for 3 to 7 days, or until pleasantly tangy. Strain kvass from ...

Kanji helps to ward off winter-related infections. It can be made from beetroot. Kanji helps to ward off winter-related infections.

Discover how fermented foods boost gut health and overall wellness, with expert tips on easy ways to incorporate these probiotic-rich foods into your daily diet.

Traditional Indian kanji, a fermented drink, offers a potent health boost this winter. From vibrant carrot kanji packed with Vitamin A to earthy beetroot kanji rich in antioxidants, these ...

Let sit at room temperature for 4 to 7 days to ferment. It will continue to sour the longer it ferments. When finished, keep in the fridge. To make the pickled beet stems: First remove the leaves ...

It reads like a tasty chicken marinade. But TikTokers say a DIY recipe for fermented garlic honey is the perfect home remedy for colds, flu and other winter respiratory illnesses — and according ...

beetroot and other vegetables – it has antibacterial properties and is a source of lots of vitamins, potassium, magnesium, flavonoids and minerals. 6. The ideal temperature for starting the ...

Leeming keeps fermented veggies such as sauerkraut, kimchi, and jars of fermented beetroot and carrots in her fridge and adds them to a dish whenever she thinks it'll enhance the flavor.