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Learning and Yearning

A natural living site where you'll learn about organic gardening, foraging, home medicine and more.

Fermented Strawberry Rhubarb Soda – Fermented with Wild Yeast

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Fermenting with Wild Yeast

It’s spring and that means rhubarb and strawberries, a classic combination. Turn these fruits into fermented strawberry rhubarb soda and you have a real treat!

I love refreshing fermented sodas like root beer and ginger ale. But since I’ve learned to ferment with wild yeast, I may not go back to my former ways of fermenting soda and other beverages like lemonade. Wild fermentation is so much easier than keeping a ginger bug active, and a plus for those who can’t use whey which is a dairy product.Continue Reading

6 Benefits of Baking with Sourdough

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Sourdough bread has so many benefits

The Benefits of Sourdough

Why sourdough is healthier, more digestible and more affordable than traditional yeast bread.

Sourdough…chances are you’ve either tried sourdough bread yourself, or you know someone who bakes with it. But are you familiar with the benefits of baking with sourdough?Continue Reading

Homemade Root Beer Syrup (for Fermented Soda)

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Whip up some homemade root beer syrup. It keeps well, and can easily be turned into fermented soda. Perfect for those hot summer days!

Refreshing Fermented Sodas

There’s something about a hot summer day that says soda, don’t you think? For me, it’s the childhood memory of Sundays at the lake with friends and cousins, sipping root beer, that makes me crave that taste. Soda is not a part of my diet anymore, unless it’s a refreshing fermented soda like homemade root beer.

We played a lot in the woods at the lake and, as I’ve mentioned in other posts, that’s where I fell in love with plants. What I didn’t know back then was that I would be foraging two of those plants in the very same woods for homemade root beer syrup.Continue Reading

Make Your Own Fermented Sauerkraut

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lacto-fermented sauerkraut

Why Fermentation?

When you think of preserving the harvest do canning, freezing, and dehydrating come to mind? Have you wondered how our ancestors preserved food before the days of modern refrigeration and canning? One method they used was to preserve vegetables through lacto-fermentation in stoneware crocks.

When canning was found to be more shelf stable and easily shipped, lacto-fermentation fell by the wayside. So why would we even consider fermenting vegetables today? Canning preserves food by destroying bacteria that causes spoilage. In the process, many nutrients are also destroyed. Lacto-fermentation, on the other hand, preserves food by growing the good bacteria present on all vegetables–lactobacillus.Continue Reading

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