by Diana | Aug 8, 2026 | Fermentation, Health, Human microbiome, Microbiome, Nourishing Traditions, Nutrition, Probiotic foods
There is something rather magical about olives. Perhaps it’s because I love them, but I don’t think I’m alone in finding a bowl of good olives almost impossible to resist. Green, purple, deep black, wrinkled, plump, stuffed, marinated, briny. There...
by Diana | Aug 2, 2026 | Ethnic, Fermentation, Health, Human microbiome, Microbiome, Nutrition, Probiotic foods
When people think of fermentation, the Arabian Peninsula may not be the first place that comes to mind. Unlike countries such as Korea, Germany, or even neighbouring Iran, the lands of Saudi Arabia, Yemen, Oman, and the United Arab Emirates are not famous for shelves...
by Diana | Jul 18, 2026 | Fermentation, Health, Human microbiome, Microbiome, Nutrients, Nutrition
Some traditional foods immediately capture people’s attention. Sauerkraut. Kefir. Kimchi. Kombucha. Others remain relatively unknown outside the regions where they originated. Beet kvass is one of those hidden gems. For generations, families throughout parts of...
by Diana | Jul 11, 2026 | Fermentation, Food preparation, Health, Human microbiome, Microbiome, Nutrition
When people hear the word “kefir,” they often think of the cultured dairy drink that originates from the Caucasus Mountains. So it often comes as a surprise to learn that there is another type of kefir altogether. Water kefir. Despite sharing a name, water...
by Diana | Jul 4, 2026 | Fermentation, Food preparation, Health, Human microbiome, Microbiome, Nutrients, Nutrition, Probiotic foods
Walk into almost any health food shop today, and you’re likely to find bottles of kombucha lining the shelves. Flavoured with berries, ginger, citrus fruits, herbs, and spices, kombucha has become one of the most recognisable fermented drinks of modern times....
by Diana | Jun 28, 2026 | Fermentation, Health, Human microbiome, Microbiome, Nutrition, Probiotic foods
When people first begin exploring fermented foods, they often start with sauerkraut. After all, fermented cabbage feels familiar. But travel halfway around the world, and you’ll discover another fermented vegetable tradition that has been cherished for...
