fermented beverage

The Importance of Putting Up Ferments in the Fall

The end of summer and beginning of fall offers us an abundance of great produce, whether it’s from our own garden or from farmers. While we can, in theory, continually purchase produce from the grocery store, we get better quality and more cost effective produce if we eat seasonally and locally. This great produce is only available at certain times of the year and it has to be stored somehow!

How to Make Cabbage Tonic

Fermented cabbage is very high in vitamin C which is essential for healing a leaky gut. This cabbage tonic can be taken from the beginning of the Intro Diet of GAPS. Use this tonic daily to help change your gut flora. As with all probiotic foods, make sure you begin with only a small amount, …

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Making the Vegetable Medley

One of the most important ferments in the GAPS™ diet is the vegetable medley. You can find this recipe in Dr. Natasha Cambell-McBride’s book, Gut and Psychology Syndrome. Her recipe is for a bowl ferment, but you can also make it in a jar, which is how I prefer to make it. And this is …

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Beet Kvass

Beet Kvass

Beet Kvass is a liver tonic. Anyone can make this simple fermented drink! It requires only a few ingredients, and only a few minutes to “put up.” Want to learn how? Good! But first, some definitions: Ingredients & Supplies to Make 1/2 Gallon of Basic Beet Kvass* *To use a quart jar, simply halve the …

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