fermentation

Making what Astrid Cameron Kent calls “OG sauerkraut” and its variations, including OG kimchi, is simple and fun. “We can ferment or culture or coddle anything we love to eat,” she says, whether vegetables and fruit (sour or pickled) or flour and water (bread). “Fermenting will bring out the best,” says Cameron Kent, so start […]

“There are so many recipes that can be made with kefir water,” says Sabrina Horlyck, co-founder of Squamish-based Everwell Water Kefir. One staff member adds it to his homemade hummus for a probiotic boost, and it’s also great in salad dressings and smoothies. Or experiment with Everwell’s soda flavours — berry, blood orange, root beer,