By Lynnie Stein / December 18, 2018


Introduction to fermented food!! Gifts are good things! But, too much of anything isn’t good.

Parents, think: Christmas toys. A small amount of gift of fermentation with their sour flavor, incorporated into one’s menu helps you feel alive!

Start with something easy to prepare and quick to ferment like salsa and green papaw (papaya) whilst waiting for the backbone of fermentation: Classic Kraut – cabbage massaged with Love, Himalayan salt and optional caraway / turmeric and build from there. Start with the brine!

Milk kefir, Tibi (water kefir), Kombucha are easy to add to your probiotic menu.

Before long, you will have a collection of bottles in every room, the odd bubbling kraut crock or barrel and a kimchi fridge in your backyard and a zoo of microbial diversity fermenting away in your home.

Once you learn how to combine fermented foods. Like anything else – it takes many introductions to develop a taste for something new. We love that each time we make something fermented it comes out slightly different. The longer vegetables are allowed to ferment and the type of container used changes the end result – different flavors, textures and apparently optimized growth of probiotics.

HYGGE (Hoo-Gah)

As you embrace fermentation, internal “HYGGE” will be achieved!

Have fun experimenting, and enjoy the fruits of your fermenting fun with family and friends!

Light a candle and give thanks for life’s bounty.

Blessings,  Lynnie

Guten Appetit!

Fermenting for life

FERMENTING FOR LIFE is our closed Facebook group – welcome to join … it is a space made for any fermenting ? and success stories + check out the files for fermenting info.

🖤and bacteria Xxoo Lynnie

Note: Seeking the advice of a holistic health practitioner before using the gift of fermentation (fermented food) to treat any condition is recommended.


Leave a Reply

© 2023 Lynnie Stein