Fermented Goodness for the Gut

06/17/2025

Hey friends!
It has been a busy spring and now, already summer.

Checking in to see if I have inspired anyone to begin fermenting. I have not done anymore veggies (NEED TO!) but I continue to make kombucha, sourdough bread, and yogurt. Those are my regulars.

I planned to grow some microgreens but my daughter moved back home and took over her old room. I will eventually get to those tiny little packages of goodness. 🌿

I am getting ready to bake a sweet chocolate chip loaf that has been proofing in the fridge since last night. I'll add pictures when it's done 😉

05/06/2025

Here is my first batch of microgreens! About a week old, I harvested to use on a couple sandwiches. Some seeds haven't sprouted yet so I should be able to make these last a few more days 😄🌱

04/29/2025

Hey friends, how is everyone?
Work and life have quieted down a bit so I can get back to fermentables and my next step in gut health...MICROGREENS! If you have ever sprouted seeds to use on salads or sandwiches, the following step in the seedling process is growing those sprouts to 2-3" tall.

Microgreens have a much higher concentration of vitamins, minerals, and antioxidants compared to the fully grown fruit/vegetable. They contain from 4-40 times more nutrients like vitamin C and K, as well as antioxidants. Talk about a healthy boost of nourishment!

When these are added to your diet, not only are you getting benefots from these extra nutrients, but it feeds you good gut bugs too! More good gut bugs means a healthier digestive tract. We ALL want that!

I expect these happy, little friends will be ready to harvest in 3-4 days. I'll check back then with more photos 😉

03/18/2025

More sourdough yumminess! In honor of St. Patrick's Day, I used my loaf for Reubens yesterday! Sooo good!
Teaser photos of the tasty meal 😜

03/11/2025

Ooh! Here is the recipe I'll make next with beets! I'll be sure to report back 😉

The color of golden beets is quite amazing. Bright yellow and orange beets that have an incredible flavor and make fabulous kraut. The health benefits of beets are quite amazing! Like red beets, golden beets are an incredibly rich source of many health-promoting nutrients. They can help to lower blo...

03/10/2025

I hope everyone had a nice weekend! I've been busy with work and paint parties the past couple weeks but managing to bake a loaf of sourdough bread on the weekend.

My last loaf was another double chocolate loaf and the family really like it! I just put 2 loaves in the oven and can't wait to see how they look. Both are regular sourdough recipes this time, except I added a bit of sweetness of chocolate chips to 1 and none to the other. We shall see! I'll add a picture when they finish baking ;)
*Photos added...I totally forgot to turn down the temp after removing the lids - they are a bit overdone BUT check out the inside!! Squooshy and delicious...get in my belly!

I have not actively fermented any veggies since my carrots and cucumbers. In so eating the carrots little by little and plan to ferment beets next.

I am also getting ready to sprout seeds! As I work on incorporating more plants into my diet, I have learned about the goodness of micro greens. I will save that for my next post, though...so stay tuned!

03/10/2025

Hi friends! I came across one of Donna's recipes that sounded really tasty AND good for the gut! What do you think? I just might need to try this out for a St. Patty's treat. Looks like a fun project for this weekend! 😉

Check out these "Prebiotic Lucky Green Movies " recipe in my “Luck of The Cultured" ebook available to download now through the end of March
Find this and 35+ of super delicious and fun recipes for St. Patricks day!

Be sure and redownload the ebooks each month, even if you got the same one last year. We are constantly adding more recipes and updating older ones.
If you are a Biotic Pro Member, you can download this eBook FREE here:
https://www.culturedfoodlife.com/my-account/downloads/

Not a Biotic Pro member? Sign up! $10.00 for one month, or we have more savings if you want to sign up for six months or a year. We have lessons, courses, videos, meal planners, forum, bonus recipes and more!
Join here: https://www.culturedfoodlife.com/members/become-a-biotic-pro

02/24/2025

Had a busy week last week with spring cleaning then finished the wknd starting a chocolate (dairy free) loaf. It is my fourth attempt but first PERFECT loaf! It is Aaa-MAZING!
Is it rude to not share?? 😛😜🤣
Comment for the recipe! 😆

02/16/2025

Just a few reasons to make and eat yogurt and kefir 😁

Yogurt And Kefir Yogurt and Bifidobacterium I love to eat and make kefir as well as yogurt. Lately, I’ve had yogurt turn my world upside down. I love kefir with every fiber of my being and have it every day, but there were bacterial strains that kefir didn’t have that I wanted. Bifidobacteria is...

02/16/2025

Second batch of yogurt! Results turned out GREAT! This batch set really well and it is thick and wonderful. ❤️ 🥛🐄
I acquired the powdered cultures from a friend and awaiting to get the actual bacteria found in the powder. I'll add it here if you're curious.
I used my raw milk from Raw Farm in Fresno (I buy 2-3 gallons at a time and freeze) and did heat it to make it yogurt -ready. I realize it's defeating the purpose of using raw milk when heating to higher temperatures BUT I would much rather consume their milk (nutritious, no antibiotics, grass-fed and I know exactly where it comes from and I've met the cows!). To keep the yogurt going batch after batch, you save some of it and add to your next batch as your starter/culture. You don't have to purchase more! The food that keep on giving 😜
I use a yogurt maker that came with 7oz. little jars and lids. I enjoy it plain or by adding some honey! Yum!
Active cultures:
Lactobacillus bulgaricus
Streptococcus thermophilus
Bifidobacterium infantis
Bifidobacterium longum
Bifidobacteroum bifidum

02/06/2025

I made sourdough bread last weekend! And totally forgot to post my photos 😜
It did not rise like I anticipated but it did more than expected while proofing in the fridge overnight. It overbaked a bit too, as I neglected to hear the timer go off but it had some squish and sponginess to it plus a nice, crusty crust. No complaints here! I am going to wait a couple weeks for the temps to increase here in the central valley so it will encourage a more active starter. Here's to hoping! I'll keep you posted 😉
I would also like to add that I have remained rash-free these past 3 weeks after consuming 2 loaves of sourdough bread! Win-win!!!