Fermented pickles are definitely way better in taste and health benefit than vinegar-brined cucumbers. Basically, you get a probiotic pickle. In the past, I’ve always made lacto-fermented pickles using whey (the liquid that separates from curds in milk). Whey inoculates the brine with lactobacilii and makes the fermentation faster. It was always a reliable method … Continue reading
Tagged with lacto-fermentation …
Passionflower and Passionfruit Natural Soda
I suppose it’s about time I write about the name-sake of my website, right (well, the former name of this website was Madhupa Maypop)? Passionflower (Passiflora incarnata) was one of the first herbs that I took as a medicine many years ago while living in San Francisco. Blended with hawthorn berry and flower, it helped … Continue reading
Lindsay Kolasa 