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Let it Ferment


The more I think of my culinary heritage, the more pride I can take in it. I would think the inclination I have now to fermented foods and drinks may have something to do with how much I loved ‘Gundruk’1 and ‘thwoñ’2 growing up. I have been making kombucha, yogurt, and sauerkraut quite religiously now. Love integrating these cultured foods in my diet. Sally Fallon, … Continue reading Let it Ferment