Homemade lacto-fermented sauerkraut differs from most store bought sauerkrauts in that no vinegar is added to it. Since it isn’t heated, it is still ALIVE!...
Why buy kombucha when you can have your own endless supply at home? In this recipe, you’ll learn how to prepare and grow a healthy...
This spicy daikon kimchi has a nice crunchiness when eaten fresh, when fermented longer it develops a nice sour tang. Korean radishes are typically used...
I visited Mad Lab Distillery in Vancouver, BC, where they make whisky, vodka, gin, and raki. The distillery owner, Scott, was kind enough to explain...
Check out the first Journey Into Rum Post Here We continued our Shakespeare rum production project by assembling and cleaning the brand spanking new 2000L...
Check out my Journey Into Rum Part 2 Post This is the third post documenting our journey to create our Shakespeare Distillery rum. This time...
One of my main distilling tasks at the Shakespeare Distillery was to help develop a rum and a spiced rum recipe. Here’s our journey making...