As the demand for kombucha and other fermented beverages continues to grow, more makers are taking the leap to producing it for retail and wholesale. It is important to understand how these live products behave when choosing your kombucha packaging components, storage and how your product will get to your customers. In this post,...
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Let’s be honest. Plastics are problematic…particularly those of the single-use variety. However, there are applications in the food and personal care industry where a plastic component is better suited. So, when is a plastic lid the better choice? To be clear…plastic lids are not suitable for processes that require heat processing or the formation...
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Kombucha is a fermented tea that has a history that dates back thousands of years. This delicious, healthy beverage is packed with probiotics and antioxidants all in the form of a fermented tea. Kombucha has become a pretty accessible product to purchase at markets and in grocery stores, and we are lucky enough to...
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In the 1st part of this series, we shared tips on how to pull together your preserving plan. The focus of Part 2 is on how to make sure that your preserving toolbox is up to date, stocked and ready for action! Evaluate your Preserving Ingredients: Check expiration dates & freshness on all of...
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Several years ago, Amanda Pfeifer of Phickle, spent some time sharing some of her fermenting expertise at our Preservation Station – such a treat! She graciously shared some of her Milk Kefir grains (SCOBY) with us and we’ve been enjoying them ever since! We’ve continued to feed them, and they’ve continued to reproduce and...
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(Updated October 6, 2020) This post is filled with 7 ways to use your cabbage…and love it! You’ll find Kimchi, Sauerkraut, and Cole Slaw recipes. I’m not ambitious enough to grow cabbage in my garden, but have gotten some in our CSA box and from my Father’s trips to our local produce auction. I’ve...
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We are wrapping up our time at the PA Farm Show, as the event comes to a close today! We were so excited to see so many of you stop by our booth and enjoy a demo from Marisa McClellan, of Food in Jars, Amanda Feifer, of Ferment Your Vegetables, and Richard Kralj, with...
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A big thanks to Amanda Feifer, the fermentation educator behind the blog Phickle and book Ferment Your Vegetables, for joining us at the PA State Farm Show. We learned a lot from her about kefir, kombucha, pickling and more. She even shared her recipe for Foolproof Radish and Onion Pickles, which is a great...
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