Podcasts about fermented vegetables

Was leaving her 20-year career as a radiation oncologist to start her own holistic practice truly the right decision?Dr. Katie Deming opens up about her first year of practicing integrative oncology after leaving her 20-year career in western medicine. She shares the unexpected revelations that challenged everything she thought she knew about healing cancer - insights that could transform your understanding of what's truly possible.She breaks down what she's learned about the real roadblocks to healing and shares the key elements that have helped her clients achieve remarkable results. She explains why focusing only on physical treatments misses crucial pieces of the healing puzzle.Chapters:06:55 - What's contributing to disease rates13:31 - Why Cancer cure hindered by Western medicine's approach17:31 - Calm nervous system, detoxify completely, nourish body19:55 - Veganism is potentially misdirected35:09 - Water fast resultsDr. Deming shares what's working in her practice, including controversial topics like water fasting and vegan diets. She shares her honest perspective about conventional treatments versus natural approaches, shaped by both her extensive oncology background and her current work helping people heal. Listen, learn, and leave you with a clearer understanding of how to support your body's natural healing capabilities.Download Your Free Guide - 3 Things You Need to Know About Cancer:  https://www.katiedeming.com/cancer-101/Send us a textTransform your hydration with the system that delivers filtered, mineralized, and structured water all in one. Spring Aqua System: https://springaqua.info/drkatie Don't Face Cancer Alone"The 6 Pillars of Healing Cancer" workshop series provides you valuable insights and strategies to support your healing journey - Click Here to Enroll MORE FROM KATIE DEMING M.D. Free Guide - 3 Things You Need to Know About Cancer: https://www.katiedeming.com/cancer-101/6 Pillars of Healing Cancer Workshop Series - Click Here to EnrollWork with Dr. Katie: www.katiedeming.comFollow Dr. Katie Deming on Instagram: The.Conscious.Oncologist Take a Deeper Dive into Your Healing Journey: Dr. Katie Deming's Linkedin Here Please Support the Show Share this episode with a friend or family member Give a Review on Spotify Give a Review on Apple Podcast DISCLAIMER:The Born to Heal Podcast is intended for informational purposes only and is not a substitute for seeking professional medical advice, diagnosis, or treatment. Individual medical histories are unique; therefore, this episode should not be used to diagnose, treat, cure, or prevent any disease without consulting your healthcare provider.

We have the pleasure of hosting Kirsten Shockey in the kitchen studio and on the podcast today, author of the best-selling Fermented Vegetables that was re-released for it's 10 year anniversary in April 2024 Kirsten and her partner got into fermenting foods over twenty-four years ago on 40 acres of wooded hillside which grew into their organic food company. Kirsten realised that her passion lay in the desire to both teach people how to ferment and push this culinary art to new flavours. She now leads experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation at The Fermentation School a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture. She can also be found musing at fermentingchange.substack.com.We talk about the simplest way to ferment foods, the benefits to our health, how it saves food waste as well as how easy it is. I've never been a confident fermenter by Kirsten really did make it easy for the team and I.We also talk about some unusual fermented foods like natto and tempeh and why those have incredible benefits.

The tenth-anniversary printing of Kirsten and Christopher Shockey's book Fermented Vegetables, which has been translated into six languages.

Fermentation is a transformative process that uses microbes to enhance food's flavor and health benefits. In this episode of the Foodie Pharmacology podcast, bestselling authors Kirsten and Christopher Shockey discuss the revised 10th anniversary edition of their book, 'Fermented Vegetables.' The first edition has been translated into 6 languages, a copy is on display in the Kimchi Museum in Seoul, Korea, it has sold over 250K copies. They delve into fermentation's evolution over the past decade, highlighting its significance for gut health and culinary diversity. The Shockeys also share popular recipes from their book, including Lemon Dill Sauerkraut and Curtido, a Salvadoran-inspired sauerkraut, demonstrating fermentation's simplicity, tastiness, and global impact.   #fermentation #podcast #sauerkraut #vegetables

Join Ginny and Allison as we discuss the multiple ways we preserve the food we grow and buy. From freezing to pressure canning and the many ways to save food for future consumption. Resources discussed in this podcast: https://blogs.cdc.gov/publichealthmatters/2021/07/home-canning https://melissaknorris.com/book/hand-made/ (Handmade Book) https://www.sherribrooksvinton.com/ (Put 'em Up! book) https://www.ballmasonjars.com/ & https://www.amazon.com/Ball-Complete-Book-Home-Preserving https://ferment.works/ Fermented Vegetables by Kristen and Christopher Shockey https://www.simonandschuster.com/books/The-Blue-Chair-Jam-Cookbook/Rachel-Saunders https://afarmgirlinthemaking.com/ Ann Accetta-Scott - A Farm Girls Guide to Preserving the Harvest - Book https://www.foodsaver.com/ We hope you enjoy this episode and please leave us a review and follow our podcast. Let us know if there is a topic you'd like for us to cover! You can also follow us on Instagram Podcast: https://www.instagram.com/figuring.out.homestead.life/ Ginny: https://www.instagram.com/mrs.white_homemade_life/ Allison: https://www.instagram.com/mrs_ziegenvinehomestead/ Allison & Randy's Homestead in NY state: https://www.instagram.com/ziegenvinehomestead/

Kimchi is the accepted word in the both North and South Korean standard

 KITCHEN GARDEN LACTO-FERMENTATION There are several ways to preserve food, these include freezing, drying, pickling and fermenting. You may think that fermented foods are a recent trend, but in fact, fermenting food has been carried out for thousands of years. Fermenting food is one way of preserving your ample supply of produce that's growing in your garden. There are a few ways to ferment foods but lacto-fermentation is one of the easiest. The term lacto-fermentation is a scary one and belies how simple it really is. It's unbelievably quick and easy. So what is it? Firstly the term wasn't derived for having to use milk in the process. Lacto refers to the lactobacillus bacteria that does all the breaking down of the food. Did you know that all vegetables are covered in the various strains of the good bacteria lactobacillus? It does involve lactic acid in the process which is a good thing because lactic acid is a natural preservative. What about the bad bacteria? No problem, the brine that you submerge your vegetables in kill them off, while the lactobacillus survives to do the preserving work. Using the correct salt to water ratio in your brine will ensure the safety of your lacto-fermentation. How do you do it? You can lacto-ferment most produce in yur garden.  Beans, carrots, beetroot, and Corinne's favourite is using stalks of chard, nasturtium seeds. You need salt but not iodised or table salt. Table salt will make the ferment go bad because of it's additives. Use high quality sea-salt. Photo: Corinne Mossati of Gourmantic Garden Non-chlorinated water, and no fluoride so will need to be filtered water. Kilner jar or a glass jar with a lid. Weights to submerge your ferment. BASIC RULE: Brine solution is 2-3% salt.   2% brine:1 litre of water needs 20 grams of salt:  Step by Step Collect your dry ingredients and add them to a dry sterile fermentation jar. Pour in the brine solution to cover the vegetables. Add a ceramic weight on top to keep the vegetables below the liquid. Burp the jar daily: this releases the gas. It will take 2-3 weeks during the summer months. Once it's ready, place it in the fridge to slow the ferment process. Are you a chilli aficionado? Perhaps you're growing the world's hottest chilli, Carolina Reaper or the second hottest, Ghost chilli? But did you know that Carolina Reaper chilli is 200x hotter than a Jalapeno pepper? But what do you do with all those chillies other than freeze them? Why not make a chilli lacto-fermeneted sauce? Follow the above steps then once you think the chillies are done, drain the brine and add other flavouring ingredients. Blitz in a food processor.   To find out more, listen to the podcast. I'm talking with Corinne Mossati, founder of the www.gourmanticgarden.com.au website. If you have any questions you can email us Realworldgardener@gmail.com 

Fermented vegetables like kimchi offer the nutritional benefits of veggies plus a probiotic bonus. But some research suggests that they increase the risk of stomach cancer. Should you include fermented vegetables in your diet? Read the companion article on Quick and Dirty Tips. Check out all the Quick and Dirty Tips shows. Subscribe to the newsletter for more diet and nutrition tips. Join the conversation on Facebook and Twitter. Links:  https://www.quickanddirtytips.com/ https://www.quickanddirtytips.com/podcasts https://www.quickanddirtytips.com/subscribe https://www.facebook.com/QDTNutrition/ https://twitter.com/NutritionDiva    

Our preservation series continues into the wild world of fermentation! We are specifically talking about fermenting veggies in this episode, sourdough and kombucha will be coming down the line. This is part two of two where we are actually telling you how to ferment food! We go step by step through both sauerkraut and pickled veggies recipes. Nothing stopping you from giving it a try after this episode! Our shout out this week goes to The Blind Woodsman John Furniss and his wife Anni Furniss! Their story is truly one for the record books. John has overcome blindness and is an amazing woodworker who deserves all the support. Go check out his incredible pieces at their website: Furniss Studios - Blind Woodworker - Washougal - The Blind Woodsman or support them through Patreon at Anni and John Furniss (The Blind Woodsman) are creating Art | Patreon As always, you can reach us at milkmaidspodcast@gmail.com Weekly Resources: - Living History Farms: Beyond Sauerkraut: A Brief History of Fermented Foods (lhf.org) - "Fermented Vegetables" by Kirsten K Shockey & Christopher Shockey Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes: Christopher Shockey, Kirsten K. Shockey: 0787721860693: Amazon.com: Books - Wooden Tamper Amazon.com: Masontops Pickle Packer - Acacia Wood Vegetable Fermentation Tamper - Cabbage Sauerkraut Pounder - Fermenting Food Tool: Home & Kitchen - Ohio Stoneware Ohio Stoneware ~ Preserving Crocks - Fermentation weights Amazon.com: 4-Pack Fermentation Glass Weights with Easy Grip Grooved Handles Heavy Fermenting Lids Fermentation Kit for Any Wide Mouth Mason Jars: Home & Kitchen - Kraut Source Air Lock Lids Kraut Source - Fermentation Nipple Lids Amazon.com: Silicone Fermenting Lids, Waterless Airlock Fermentation Mason Jar Lids Silicone Airlock Lids, Kimchi, Pickles, and Fermented Probiotic Food, 5 Pack (Jars & Metal Rings Not Included) : Home & Kitchen --- Send in a voice message: https://anchor.fm/milkmaids/message

Our preservation series continues into the wild world of fermentation! We are specifically talking about fermenting veggies in this episode, sourdough and kombucha will be coming down the line. This is part one of two where we are telling you all the nitty gritty details on the history, process, and the equipment you will need. Our shout out this week goes to the amazing Alpacas of Montana! Their commitment to quality alpaca fiber products as well as education to the community is truly inspiring. Go check them out at Alpaca Clothing: High-Quality and Hypoallergenic | Alpacas of Montana As always, you can reach us at milkmaidspodcast@gmail.com Don't forget to send us your info to redeem your sticker if you participated in the #preservewithmilkmaids challenge Weekly Resources: - Living History Farms: Beyond Sauerkraut: A Brief History of Fermented Foods (lhf.org) - "Fermented Vegetables" by Kirsten K Shockey & Christopher Shockey Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes: Christopher Shockey, Kirsten K. Shockey: 0787721860693: Amazon.com: Books - Wooden Tamper Amazon.com: Masontops Pickle Packer - Acacia Wood Vegetable Fermentation Tamper - Cabbage Sauerkraut Pounder - Fermenting Food Tool: Home & Kitchen - Ohio Stoneware Ohio Stoneware ~ Preserving Crocks - Fermentation weights Amazon.com: 4-Pack Fermentation Glass Weights with Easy Grip Grooved Handles Heavy Fermenting Lids Fermentation Kit for Any Wide Mouth Mason Jars: Home & Kitchen - Kraut Source Air Lock Lids Kraut Source - Fermentation Nipple Lids Amazon.com: Silicone Fermenting Lids, Waterless Airlock Fermentation Mason Jar Lids Silicone Airlock Lids, Kimchi, Pickles, and Fermented Probiotic Food, 5 Pack (Jars & Metal Rings Not Included) : Home & Kitchen --- Send in a voice message: https://anchor.fm/milkmaids/message

Today we celebrate the man who went to Mexico as an ambassador and sent back the plant that became synonymous with Christmas. We'll also learn about a gardener who worked for 50 years to create one of England’s top gardens. We hear a charming account of spring’s flower show. We Grow That Garden Library™ with a fantastic book for gardeners looking to ferment their harvest this year. And then we’ll wrap things up with a sweet little story about the State Flower of Idaho.   Subscribe Apple | Google | Spotify | Stitcher | iHeart To listen to the show while you're at home, just ask Alexa or Google to “Play the latest episode of The Daily Gardener Podcast.” And she will. It's just that easy.   The Daily Gardener Friday Newsletter Sign up for the FREE Friday Newsletter featuring: A personal update from me Garden-related items for your calendar The Grow That Garden Library™ featured books for the week Gardener gift ideas Garden-inspired recipes Exclusive updates regarding the show Plus, each week, one lucky subscriber wins a book from the Grow That Garden Library™ bookshelf.   Gardener Greetings Send your garden pics, stories, birthday wishes, and so forth to Jennifer@theDailyGardener.org   Curated News Urban pollinators get almost all their food from backyard gardens | UPI | Brooks Hays   Facebook Group If you'd like to check out my curated news articles and original blog posts for yourself, you're in luck. I share all of it with the Listener Community in the Free Facebook Group - The Daily Gardener Community. So, there’s no need to take notes or search for links. The next time you're on Facebook, search for Daily Gardener Community, where you’d search for a friend... and request to join. I'd love to meet you in the group.   Important Events March 2, 1779 Today is the birthday of the physician, botanist, and American statesman, Joel Roberts Poinsett. In the 1820s, President John Quincy Adams appointed Joel to serve as a US ambassador in Mexico. Joel was introduced to a beautiful plant that the Aztecs called the cuetlaxochitl (“qwet-la-SHO-chee-til”) but today it's better known as the Poinsettia. The Aztecs used to extract a purple dye from the Poinsettia, which they used for decorative purposes. Like euphorbias, the Poinsettia has a white sap that the Aztecs used that white sap to treat wounds, skin diseases, and fever which is how it got the common name “Skin Flower.” The Aztecs also used the leaves of the Poinsettia to make a tea to increase breast milk in nursing mothers. In warm climates like Mexico, the poinsettia grows year-round and can grow up to 16 feet tall. In 1825, when Joel Poinsett sent clippings back home to South Carolina, botanists had new common names for the plant: “the Mexican Fire Plant” or “the Painted Leaf.” The botanist Karl Wilenow (“Vill-ah-no”) named the Poinsettia the Euphorbia pulcherrima. Pulcherrima means “very beautiful.” And already in 1836, English newspapers were reporting about the Poinsettia in great detail: "Poinsettia Pulcherrima, the bracts which surround the numerous flowers, are of the most brilliant rosy-crimson color, the splendor of which is quite dazzling. Few, if any of the most highly valued beauties of our gardens, can vie with this. Indeed, when we take into consideration the profuse manner in which it flowers, the luxuriance of its foliage, and the long duration of the bracts, we are not aware of any plant more deserving in all select collections than this lovely and highly prized stranger." Every year, on December 12th, the day Joel Poinsett died, we celebrate National Poinsettia Day.   March 2, 1875 Today is the birthday of the head gardener at Warley Place, John Jacob Mauerer. Jacob’s story is intertwined with the enormously wealthy English horticulturalist Ellen Ann Willmott, who was 17 years older than him. In 1875, the year Jacob was born, Ellen’s parents moved to Warley Place, a beautiful natural property set on 33 acres of land in Essex. As it turned out, Ellen lived there for the rest of her life. Every member of the Willmott family loved gardening, Ellen’s parents often invited the Swiss botanist and world-renown alpine specialist Henri Corravon to be a guest in their home. When Ellen’s wealthy aunt and godmother, Countess Helen Trasker, died, Ellen inherited some significant money. And when her father died, Ellen became the owner of Warley Place. With her large inheritance and the keys to the property she had grown to love, Ellen planted to her heart's content. Ellen also quickly hired over 100 gardeners to help transform Warley Place into one of the world's top botanical gardens. One time, while Ellen was visiting Henri Corravon’s nursery in Switzerland, she learned that he was quite pleased with a new gardener named Jacob. After watching him work, Ellen hired him away with a promise to provide him a retirement package, which included a house to live in and a pension of £1 per week. The year was 1894, and Jacob Mauerer was 19 years old when he left Switzerland for Warley Place. Well, Ellen proved to be a hard taskmaster and a cold, unfeeling boss. She fired any gardener who was deemed responsible for allowing a weed to grow in one of her beds. And, Ellen once derided her own sex, saying, “Women would be a disaster in the border.” (and by that, she meant the garden.) Ellen blew through her inheritance quickly. She used her money to set up three lavish homes - each with impressive gardens of their own: one in France, one in Italy, and Warley Place. And Ellen also funded trips for plant explorers like Ernest Henry Wilson, and in return, she not only received the latest plants, but many were named in her honor. For all her fortune and connections, Ellen died penniless and heartbroken. Ellen had been wreckless with her spending, and her personality could be distasteful, haughty, and demanding. By the mid-1900s, Ellen’s top breeders began to leave Great Warley. Jacob became Ellen’s most trusted employee, and he stayed on with his large family living in a building on the property called South Lodge. Today, while there are many people who long to restore Warley to its former glory, most folks forget that Ellen’s Warley Place was created on the backs of men like Jacob Mauerer, who worked unbelievable hours without recognition or regard. Jacob raised his family at South Lodge in impoverished conditions on 18 shillings a week while he worked 6 days a week at Warley. To supplement the family’s food, Jacob grew onions, leeks, and potatoes, and he tended to these crops in the evening after his daily job was finished. Occasionally he would find partridge eggs on the edge of the pond. The eggs were the only bonus Jacob ever received. And while Jacob could write in English very well, he had trouble speaking English. Jacob and his wife Rosina had four sons: Max, John Jacob Jr., Ernest, and Alfred. Their five daughters came next, and Jacob named them all after flowers: Rose, Violet, Lily, Marguerite, and Iris. Iris’s delivery was difficult, and Rosina developed tuberculosis and died a year later. Ellen tried to find a place for Rosina to get treatment, but when she couldn't find a facility, she did nothing else to help Rosina or Jacob’s family. Iris was born in May of 1917, and by the following May, Rosina died. She was just 34 years old. The most heartbreaking passages from Ellen’s biography are when Audrey describes the conditions of Jacob’s work. Like when botanical guests from Kew and Universities would visit. While the distinguished guests could tell that Jacob was very knowledgeable and was an excellent gardener, they couldn’t understand him when he spoke during tours, and so invariably, they would just turn and leave him in the garden. All the credit for the garden would invariably go to Ellen. In fact, Gertrude Jekyll once said Ellen was, "...the greatest living women gardener on the planet." Today we know that feat was accomplished with the help of over a hundred men and by Jacob, who worked at Warley for half a century. Then there was this passage that really gives a glimpse into Jacob’s life as the head gardener: “Ellen would never actually cross the threshold of South Lodge, for it would have seemed to her a very undignified thing to do. Instead, she approached as nearly as she thought she could do without loss of face, and, standing just inside the yard but not inside the bones of the little hedge which separated off the vegetable garden, she would yell “Jacob! Jacob!” in a high-pitched authoritative staccato. At whatever time of the day or night, and whether or no he was in the middle of a meal, Jacob hastened to the call: he was bred to obey, and she expected it of him.” There is so little information about Jacob that I put together a family tree for his family on Ancestry. I could see that he remarried the Warley Place caretaker’s daughter Maggie after losing his wife. I could see that he had died in Switzerland. What I discovered in Audrey’s book was that Jacob was 69 years old when his boss Ellen Willmott died, and Audrey describes what happened next to Jacob this way: “Jacob suffered greatly from the dismembering… of the garden, he attended so faithfully…  he sorrowfully packed up his beloved plants.  (Apparently the whole garden was taken apart, boxed up, and shipped away.) And he had the worry of what… to do when the estate was finally sold:  he saw the promise of a little house and the 1 pound per week pension which had first persuaded him to leave Geneva fading before his eyes. He saw his life's work crumble.  [His] anxieties press too hard... He began to show fears of being followed and persecuted… South Lodge was sold, and Jacob and his wife had to leave. Jacob felt the need to return to his native Switzerland.  There he lived with Maggie for two unhappy years of increasing mental anguish, until in the summer of 1937 he committed suicide — the bitter end of a lifetime of labor and a hard reward for a kindly and lovable man.” Isn't that terribly sad? Today, Warley Place is a wild nature reserve maintained by the Essex Wildlife Trust in England.   Unearthed Words The goddess spring is thought of as being truly rural, but that is a mistake. She makes her first appearance in great stoney cities like New York. When the suburban garage roof is still white with frost, and the perennial bed is a glacier, spring comes to town. Here, just around the corner from billion-dollar banks, are show windows filled with downy new-hatched chicks,  and along the curb are thickets of naked young apple trees and clumps of bundled-up evergreens. Further uptown... spring hires a hall and displays... a flower show. Bless her kind heart. [And] in walk the familiar creatures loved of old, and wonderful blushing debutantes: a proud young Rose; a yellow Darwin tulip whose bulb is worth its weight in Silver; new sweet peas, showing off their lustrous frocks; dainty Primrose visitors from the old world; strange bright Gallardias from western deserts; new Gladioli from Nepal by way of Indiana; new Welsh daffodils Americanized in Virginia — all these move in spring’s procession. “There is one thing about it,” says spring as she mops her fevered brow... “I don't have to [market] my goods. My customers like [everything] that I display. They are already persuaded.” — Leonard H Robbins, Cure It With a Garden, Spring’s Fashion Show   Grow That Garden Library Fermented Vegetables by Kirsten and Christopher Shockey This book came out in 2014, and the subtitle is Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes.  In this book, Kristen and Christopher share how to make fermented foods, and with their straight-forward guidance, you’ll soon realize it is the easiest and most miraculous activity you’ll ever experiment with in your kitchen. The Shockey’s are pros when it comes to fermenting, and they share their top recipes for fermenting 64 different vegetables and herbs. Fermentation is not a mystery, but it can be intimidating without a clear understanding. Kristen and Christopher’s step-by-step directions will help you master the process of lacto-fermentation - a classic preserving method - from brine and salt to techniques and seasoning. In addition to their tried and true recipes, Kristen and Christopher add suggestions, tips, and advice for each vegetable. This book is 368 pages of fermentation basics that will help you create nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness for you and your family. You can get a copy of Fermented Vegetables by Kirsten and Christopher Shockey and support the show using the Amazon Link in today's Show Notes for around $12   Today’s Botanic Spark Reviving the little botanic spark in your heart March 2, 1931 On this day, the Idaho State Flower was officially adopted: the Mock Orange. In the 1800s the Mock Orange was known as the Syringa. And the botanical name for Mock Orange Philadelphus Lewisii help us know that Meriwether Lewis discovered this plant on the Lewis and Clark expedition on the 4th of July in 1806. Native Americans used the straight stems of Mock Orange to make Arrows which is how it earned the common name Arrowwood. Both the leaves and the bark contain the compound saponin, which tells us that Mock Orange is a natural source of soap. Mock Oranges are a gardener’s favorite shrub, thanks to their beautiful flush of late spring/early fragrant summer flowers. A 1924 article said, “The Mock Orange comes in the wake of the Lilac, a little more resplendent and more carefree... as if to ease our sense of loss for that fair daughter of the springtime.” And I thought you would enjoy learning how the Mock Orange came to be the State Flower of Idaho: The story centers on a woman named Emma Sarah Edwards. Emma’s father, John Edwards, had served as the Governor of Missouri. John and his wife Emma Jeanne had raised Emma in Stockton, California. As a young woman, Emma had attended an art school in New York. But, on her trip back home to California, she stopped in Boise to visit friends. Her visit ended up being a turning point in her life when she landed a job as an art teacher. To her surprise and delight, Emma won the state contest for her design of the Idaho State Seal, which Emma described this way: “The State Flower, the wild syringa, the Mock Orange grows at a woman’s feet while the ripened wheat grows as high as her shoulders.” Well, Emma lived the rest of her days in Idaho. And she had the distinct honor of being the only woman to design a state seal. In 1957, Emma’s signature and the Mock Orange was removed from the seal when it was updated by the artist Paul Evans. But, in 1994, after a public outcry, Emma’s name was restored to the state seal - along-side Paul’s. However, the Mock Orange, the State Flower of Idaho, did not get put back on the seal and it remains omitted to this day.   Thanks for listening to The Daily Gardener. And remember: "For a happy, healthy life, garden every day."

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Exciting research has found that consuming probiotic fermented cabbage makes it much more difficult for the COVID-19 virus to enter the body due to special properties. Check out this week's podcast to hear more. Episode link: https://www.culturedfoodlife.com/podcast/episode-130-do-fermented-vegetables-help-with-covid-19/ Check out this link: https://www.culturedfoodlife.com/can-fermented-vegetables-help-with-covid-19/

Wellness Half-hour Radio Show - Sunday, 24th May 2020

What do kimchi, sauerkraut, yogurt, and miso all have in common? Not only are they delicious, but these foods are also all fermented. Kirsten Shockey, the co-author of several books on fermentation, joins us today to share some of her knowledge on fermented food. Shortly after her family began growing their own food twenty years ago, they turned to fermentation as a means to preserve what they were not able to immediately consume. This soon expanded to fermenting foods for its many health benefits. Kirsten and her husband currently teach classes and workshops on fermentation.   In this episode, Shockey shares a few of the many health benefits of fermented foods and assures us that fermenting foods is easier than we might expect. After listening to this episode, you might feel inspired enough to try fermenting your own vegetables! Learn all about the fermentation process from Shockey, and hear what benefits that fermented foods can provide for your body.     For more information, visit http://ferment.works.

Kriben Govender (Honours Degree in Food Science and Technology) and James Shadrach (Honours Degree in Psychology) having an entertaining conversation with the hilarious Kirsten and Christopher Shockey. We talk about the ins and outs of fermenting vegetables, cider making, miso, tempeh, natto and much more.   Bio:   Kirsten & Christopher Shockey got their start in fermenting foods, first in their home, and then with their farmstead food company (Mellonia Farm), where they created over forty varieties of cultured vegetables and krauts. When they realised their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. Kirsten & Christopher still experiments with new recipes, helping others set up in-house or farmstead “fermentories”, and teach classes at their farm and hosts small farm workshops. Kirsten & Christopher lives on a 40-acre hillside homestead in the Applegate Valley of Southern Oregon, where they have cultivated a handmade life for the last 15 years. Their days are a chaotic combination of parenting, day jobs, writing and navigating whatever the climate and the rural lifestyle throws their way.        Topics discussed:   Knowing where your foods comes from Preserving the bounty Farm steading Growing food chemically free for optimal health You are what you eat Regenerative Farming Zach Bush Podcast https://podcast.nourishmeorganics.com.au/zach-bush-md-on-glyphosate-the-chronic-disease-epidemic-and-solutions-for-a-brighter-future Exploring Diets that work for you Supporting Farmers The Power of Consumers Eating low on the food chain More whole foods and less processed foods City Gardens and Communal Gardens Easy vegetables to grow and ferment Fermented Vegetables book https://www.nourishmeorganics.com.au/products/fermented-vegetables-by-kirsten-christopher-shockey Craving fermented foods Commercial production of fermented vegetables Kirsten’s first fermented vegetable recipe Fermented foods fusions How to work out the appropriate salt ratio The purpose of salt in the fermentation Fermenting tomatoes Fermenting cucumbers (pickles) Controlling bad funk/ spoilage - yeast, mould and fungi Enhancing good funk- fermented flavours Brine and Fermento "Submerge in brine conquers evil every time" Adjusting recipes for different climates and conditions- salt vs heat Real ferments vs pasteurised ferments Encouraging children to consume ferments Tasting regularly Fermenting in mason jars Fermentation Variables Top five vegetables ferments for beginners Fermented French Fries Unconventional vegetables to ferment Fermenting herbs Rule of thumb for fermenting time Temperature vs Crock Size vs Ferment time vs Flavour/ Texture Optimal ferment time for maximum probiotic content and predigestion  Seaweed ferments Hard cider making Using wild yeasts Fermentation time for Cider Making New book: Miso, Tempeh, Natto Incorporating ferments into your meal Making Koji Controlling temperature  Miso Making What is a garum? https://en.wikipedia.org/wiki/Garum Top tips for Gut Health     Brought to you by:   Nourishme Organics- Your Fermented Food Making Store   Shop Fermented Vegetables- 10% off using code:  shockey   https://www.nourishmeorganics.com.au/collections/fermented-vegetables     Allele Microbiome- Microbiome Testing   Microbiome Stool testing (10% off Gut Explorer Pro using code: gutlove)    https://www.allele.com.au/collections/frontpage/products/gut-microbiome-analysis     Connect with Kirsten and Christopher Shockey   Website- www.ferment.works     Connect with Kriben Govender:    Facebook- https://www.facebook.com/kribengee/ Instagram- https://www.instagram.com/kribengovender/ Youtube- https://www.youtube.com/c/Nourishmeorganics?sub_confirmation=1 Gut Health Gurus Facebook Group: https://www.facebook.com/groups/nourishmeorganics/ Mito Wellness Support Facebook Group: https://www.facebook.com/groups/347845406055631/   Download links                 If you enjoyed this episode and would like to show your support:   1) Please subscribe on Itunes and leave a positive review     Instructions:   - Click this link  https://itunes.apple.com/au/podcast/gut-health-gurus-podcast/id1433882512?mt=2   - Click "View in Itunes" button on the left hand side - This will open Itunes app - Click "Subscribe" button - Click on "Ratings and Reviews" tab - Click on "Write a Review" button   Non Itunes user’s can leave a Google Review here: http://bit.ly/nourishmeorganics     2) Subscribe, like and leave a positive comment on Youtube   https://www.youtube.com/c/Nourishmeorganics?sub_confirmation=1   3) Share your favourite episode on Facebook, Instagram, and Stories 4) Let your friends and family know about this Podcast by email, text, messenger etc 5) Support us on Patreon for as little as $5 per month and get same day, early access to our latest podcasts (typically around 4 to 6 weeks earlier than the general public) https://www.patreon.com/nourishmeorganics   Thank you so much for your support. 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Let Food Be Thy Medicine! Discover the power of Raw Cacao Chocolate and Organic Superfoods like Chaga Mushrooms, Ashwaganda, Maca, Live Probiotics, Fermented Vegetables and Grasses with my special guest SKY KUBBY, CEO and Founder of Medicinal Foods! If you need to lose weight, gain energy or just feel incredible in your body temple this podcast is for you. And if you'd like to jumpstart your journey into the world of nutrient dense and truly tasty superfoods (yes these foods actually taste amaaaazing!) head on over to bit.ly/SuperFoodForLife ###For more info on the Podcast visit ChristineBlosdale.com   #health #nutrition #diet #superfood #podcast

Kriben Govender (Honours Degree in Food Science & Technology) and James Shadrach (Honours Degree in Psychology) have an entertaining and real conversation with home fermentation guru Donna Schwenk from Cultured Food Life on living the fermented foods life and mastering the holy trinity of fermented foods: Kefir, Kombucha and Fermented vegetables.   Bio:   Donna Schwenk’s world changed when she discovered cultured foods. After a difficult pregnancy and various health problems, she became determined to find answers to what ailed her. And in her quest, she came across the ancient art of home fermentation, a food preparation technique that supercharges everyday foods with beneficial bacteria to balance your digestive system, and vitamins and minerals to enhance your overall health. This simple, natural process has been used for thousands of years to create everything from drinks like kefir and kombucha to foods like kimchi and pickles.      After incorporating fermented foods into her life, Donna began to experience a vitality that she had never known. And then she was hooked! She started a new life as a teacher and writer, blogging on her website culturedfoodlife.com, in an effort to bring the beautiful world of fermented foods to as many people as possible. She now works with thousands of people to open the door to a world of foods that can help improve an array of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma, and irritable bowel syndrome.     Topics discussed: Donna’s health issues and her discovery of kefir Book inspiration-  Nourishing Traditions by Sally Fallon https://www.nourishmeorganics.com.au/products/nourishing-traditions Donna Books   Cultured Food for Life https://www.nourishmeorganics.com.au/products/cultured-food-for-life   Cultured Food for Health https://www.nourishmeorganics.com.au/products/cultured-food-for-health   Cultured Food in a Jar https://www.amazon.com.au/Cultured-Food-Jar-Donna-Schwenk/dp/1401951260/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1550624041&sr=8-3   Donna’s favourite fermented food Transformation of food through fermentation Dairy and Non Dairy Kefir The Effects of Stopping Kefir consumption Transient bacteria in Kefir Hunger reduction with Kefir Health benefits of Kefir Blood glucose modulation with Kefir Fermentation explosions in the Kitchen Second Fermentation The best bottles to use for second fermentation Milk kefir - aerobic vs anaerobic (lid on vs lid off) Milk kefir: are metal strainers ok? Kefirko Kefir Maker  https://www.nourishmeorganics.com.au/collections/organic-kefir-starter-cultures   Kefirko Cheese Maker https://www.nourishmeorganics.com.au/collections/cheese-making   Metal and Kombucha Kombucha and Detoxification Candida, Yeast and Mercury degradation https://www.ncbi.nlm.nih.gov/pmc/articles/PMC182692/ Candida and antibiotics Best storage containers for Kombucha Probiotic yeast S.boulardii - Number one probiotic used in hospitals world wide https://www.nourishmeorganics.com.au/products/yeast-biotic-capsules Benefits of making fermented vegetable with a starter cultures (Caldwells or Cutting Edge) https://www.nourishmeorganics.com.au/products/caldwells-starter-culture-100-dairy-free Back slopping  Recipe for cultured vegetables without a starter culture https://www.culturedfoodlife.com/recipe/cultured-vegetables-without-a-culture/ Donna’s tips for boosting grain growth of milk kefir grains Fertiliser for kefir grains https://www.nourishmeorganics.com.au/products/milk-kefir-growth-booster-100g?variant=1219721071 Kefir Grains and Non Dairy Making sure the baby kefir grains get fed Is rinsing Milk Kefir Grains OK? How to store kefir grains when not in use? Is freezing kefir grains acceptable for storage? Fermented foods for mental health and joy Connecting to the microbiome Donna’s top tip for Gut Health     Brought to you by:   Nourishme Organics- Gut Health Super Store- Shine from the Inside   We range Kefirko- Kefir, Kombucha and Cheese Making Kits, Caldwells Vegetable Starter Cultures and Masontops Vegetable Fermentation Kits and Durand and Mortier Pilon Kombucha Equipment. We also have lab verified organic Kefir grains and Kombucha Scobys      Shop Gut Health- 10% off using code:  donna   https://www.nourishmeorganics.com.au/     How to Make Kefir   https://www.nourishmeorganics.com.au/collections/organic-kefir-starter-cultures   How to Make Kombucha   https://www.nourishmeorganics.com.au/collections/organic-kombucha-cultures     How to Make Fermented Vegetables   https://www.nourishmeorganics.com.au/collections/fermented-vegetables   Second Fermentation    https://www.nourishmeorganics.com.au/collections/second-fermentationhttps://www.nourishmeorganics.com.au/collections/prebiotics     Join our Facebook Community for more Fermentation tips   https://www.facebook.com/groups/nourishmeorganics/     Allele Microbiome- Gut Microbiome Testing   Shop Microbiome Stool testing (10% off Gut Explorer Pro using code: gutlove)    https://www.allele.com.au/collections/frontpage/products/gut-microbiome-analysis     Connect with Donna Schwenk   Website- https://www.culturedfoodlife.com/    Connect with Kriben Govender:  Facebook- https://www.facebook.com/kribengee/ Instagram- https://www.instagram.com/kribengovender/ Youtube- https://www.youtube.com/c/Nourishmeorganics?sub_confirmation=1       Download links                 If you enjoyed this episode and would like to show your support:   1) Please subscribe on Itunes and leave a positive review     Instructions:   - Click this link  https://itunes.apple.com/au/podcast/gut-health-gurus-podcast/id1433882512?mt=2   - Click "View in Itunes" button on the left hand side - This will open Itunes app - Click "Subscribe" button - Click on "Ratings and Reviews" tab - Click on "Write a Review" button     2) Subscribe, like and leave a positive comment on Youtube   https://www.youtube.com/c/Nourishmeorganics?sub_confirmation=1   3) Share your favourite episode on Facebook, Instagram, and Stories 4) Let your friends and family know about this Podcast by email, text, messenger etc   5) Support us on Patreon for as little as $5 per month and get same day, early access to our latest podcasts (typically around 4 to 6 weeks earlier than the general public) https://www.patreon.com/nourishmeorganics   Thank you so much for your support. It means the world to us.

Many people are afraid of fermenting their vegetables. They're often afraid they will mess it up and make themselves sick. Let me help you understand the science behind fermentation and how wonderfully safe and effective it can be. Ferment your foods, love one another, and life will be good! The post Episode 67: Are Fermented Vegetables Safer than Raw Vegetables? appeared first on Cultured Food Life.

Angelia Hollstadt describes the fun, process, nutrition and business of her raw fermented kimchi, sauerkraut and kvass.

Topics covered in this episode The basics of fermented foods and their benefits. Fermented food safety tips. Why fermented food is worth our attention as an important food. How fermented foods can positively effect our gut. How gut health is connected with a healthy mind. Tips for working fermented foods into your routine. How to ferment your own foods More about their "Fiery Ferments Book" About Kirsten & Christopher Kirsten and Christopher Shockey got their start in fermenting foods with their organic food company, where they created over forty varieties of saurkrauts and kimchis. When they realized their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. They teach classes nationally and on their 40-acre hillside homestead in the Applegate Valley of Southern Oregon, where they have cultivated a handmade life for the last 19 years. They are co-authors of two books on fermentation, best-selling Fermented Vegetables and the new Fiery Ferments, May 2017 Where to find Kirsten and Christopher Website: http://ferment.works/ Facebook: https://www.facebook.com/FermentWorks1/ Instagram: https://www.instagram.com/ferment.works/ Buy their Book "Fiery Ferments" on Amazon here

Kirsten Shockey visits Perfectly Healthy And Toned Radio to discuss her book,"Fermented Vegetables". Kirsten and Christopher Shockey got their start in fermenting foods, first on in their home, and then with their farmstead food company (Mellonia Farm), where they created over forty varieties of cultured vegetables and krauts. When they realized their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. They still experiment with new recipes, help others set up in-house or farmstead “fermentories”, teach classes at their farm and host small farm workshops.  They live on a 40-acre hillside homestead in the Applegate Valley of Southern Oregon, where they have cultivated a handmade life for the last 15 years. Their days are a chaotic combination of parenting, day jobs, writing and navigating whatever the climate and the rural lifestyle throws their way.  Every day is different. Christopher and Kirsten can be found watering, preserving harvests, making cheese, planting trees, chopping firewood, mucking stalls, hiking, dreaming up the next project, reading, or dancing on the porch under the stars.  At the end of the day they go to bed exhausted and knowing life is good. Visit tp://ferment.works to learn more

This week we talk about the latest travels of Fermentation on Wheels and then we talk fruit flies in kombucha. Yum! Show notes: Helsing Junction Farm Oly Kraut Fido Glass Jars Fermentation on Wheels Oregon Fermentation Festival Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

The founders of Firefly Kitchens have a new fermented vegetable cookbook. Julie O’Brien and Richard J. Climenhage talk recipes, realities of fermenting at scale, and t-shirts. Show notes: [Fresh & Fermented Amazon](http://www.amazon.com/exec/obidos/ASIN/1570619379/fermup-20) [Local Producer Firefly Kitchens Whole Foods](http://www.wholefoodsmarket.com/blog/whole-story/local-producer-firefly-kitchens) Firefly Kitchens Website Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

Branden is joined by the authors of Fermented Vegetables. Kirsten and Christopher Shockey have been fermenting at home, and commercially, for a long time and their experience shines in their new book featuring sixty-four vegetables and herbs in krauts, kimchis, brined pickles, chutneys, relishes, and pastas. Even if you have been fermenting vegetables for years, be sure to listen in for tips on using leafy greens and herbs (fermented shiso leaves are delicious) and more. Show notes: Excerpted from Fermented Vegetables (c) Kirsten K. and Christopher Shockey. Photography by (c) Erin Kunkel. Used with permission of Storey Publishing. The Fermentista’s Kitchen Visit the Shockey’s website for upcoming events and other fermentation news. [Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes Amazon](http://www.amazon.com/exec/obidos/ASIN/1612124259/fermup-20) Find the book on Amazon or at your local bookstore. Christopher Shockey @Fermentista @ Twitter Kirsten K Shockey on Twitter Fermentista :: Love me some fermented vegetables on Facebook Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

With special guest Susan Smith Jones.

What could people pleasing and pickled cabbage possibly have to do with one another? The answer ? Today's guest's real food journey. {real food} :: …food as close to the way God created it as possible, free of additives and over-processing.  Trina Holden vulnerably shares how panic attacks and stress plagued her for years. And constantly worrying about what other's thought had made a physical impact. First she began to make small changes in her diet. Because of her gradual approach to eating healthier foods, she has sustained a “real food” lifestyle for years. Trina also worked on re-wiring her brain to recognize God as the only One she needs to gain approval. Then to remember through Christ's work, she is pre-approved. The author of two “real food” books, Trina, is a wealth of information in regards to eating better. In today's episode she gives some practical ways you can improve your family's eating habits today. What we chat about:  The health concerns which led Trina to eating real foods. What two things she replaced in her diet. A history of panic attacks which escalated after the birth of her first child. The load of all the roles she had and the pressure of the assumed expectations others have of her. A huge amount of stress she felt was based on worrying about what people thought of her.  A need to rewire her brain and realize she is approved by God thru Christ. How Heather gets intimidated by real food writers and nervous they will make her switch all the food in her kitchen. What are fermented vegetables and the benefits of eating them. Heather's love of Kombucha (how it makes her a better mom) and what that is. Why we need cultured food. Helping our bodies digest the food we eat, so we don't just shove it through our system. Food becomes fuel. Preference of using the word “cultured” vs. “fermented”. How to make sauerkraut from cabbage on your counter. How Trina realized food isn't the most important factor in our health, God is. Don't eat healthy food from a fear-based perspective. How to buy the best chicken, what labels to look for. Does it matter if the eggs are brown? Legacy of healthy eating we want to leave our kids. Stressing about what you are going to eat, is worse for your body than eating a candy bar. Connect with Trina:  Blog :: Facebook :: Instagram :: Twitter Show Notes: Real {fast} food Your Real Food Journey Naturopath  My favorite Kombucha drink The story I mentioned of my son breaking his arm How to make your own yogurt (at the end of the show I mention a new link for instructions on leaving a podcast review. . .but I said ‘backslash' instead of ‘forward slash'. . .here's the correct link: GodCenteredMom.com/review . Thank you!)