Raw Ginger Beer Recipe

Raw Natural Ginger Beer

This is a super simple recipe for a delicious ginger beer soda. Best of all, it is raw and completely natural! If your ginger bug is in good health, this will make a very fizzy drink and you won’t ever crave for a modern day soda again. You can also use this recipe as a base for delicious fruit flavored shrubs and cocktails! Enjoy!

Ingredients (Recipe As-Is Makes A Little Over 2 Quarts)

4 inches ginger, juiced
1-2 lemons, juiced
2 quarts water
3/4 cup sugar
1/4 cup active ginger bug


1. Juice the ginger WITH the skin on if it is organic!

2. Add everything together, and taste-test. If you think the ginger is too strong, add more water. If you’d like it stronger, juice a bit more ginger. Keep in mind it tends to taste stronger after fermentation! Maybe because of all the bubbles? 🙂

3. Put into bottles (swingtops and recycled jars such as those used for apple cider vinegar get the bubbliest in my experience) and let ferment 1 day – 2 weeks.

Possibly because my house is always on the warmer side, my soda is usually very bubbly after a day or two. I then put them in the fridge to chill until  the flavor is perfect, generally another 2 days. I don’t like it too sweet, but don’t like it alcoholic either!

NOTE: I haven’t had the chance to try these with honey just yet, but plan to soon. If you try it before I do, let me know how it goes!

This recipe is a raw version of the one posted in Wild Fermentation.

Kombu: The SECRET to a Healthier Broth

Kombu: The SECRET To A Healthier Broth

There are many benefits to broth and it is something that everyone who wants to be well-nourished should incorporate in their lives on a regular basis. It is so simple to make and provides us with a whole host of nutrients including gelatin, which helps to strengthen our gut so we can absorb those nutrients effectively. It makes the most sense to get as much nutrition into our broth as possible, and adding kombu is one of those ways that we can add nutrients that are typically low in our diets.

What is Kombu, anyway?

Kombu is a type of seaweed that is widely used by the Japanese for making a variety of dishes including soup. Kombucha is actually the name of their kombu tea, although more recently it has been adopted for the fermented tea which is quickly gaining in popularity.

How would I use it?

It is very easy to use kombu to improve the nutrient content of meals. It is sold in a variety of ways including dried and powdered. The dried strips can easily be added to foods cooked in water like beans and stock–they actually help to tenderize beans! Kombu has a pleasing flavor and can enhance the taste of rice and other things cooked with it. It provides additional nutrients to broth including iodine, which many people are deficient in. All you do is add the strip of kombu, bring to a boil, reduce heat and leave the strip in for 15 minutes.

Why Would I Do That?

Many people underestimate–or are unaware of–the benefits of seaweed. Some just do not like the taste so have a hard time incorporating it into their diets. Others may actually be unable to digest seaweeds and suffer gastrointestinal issues from ingesting it. Extracting the nutrients into broth makes it easy to take advantage of the health boost sea vegetables have to offer. Liquid nutrition is easier for anyone to absorb and especially those with gut issues. It adds great flavor so it is also not something to shy away from if you don’t like fishy or green tastes!

What Are The Health Benefits Of Kombu?

This sea vegetable is a natural source of glutamic acid which can enhance flavors with an umami taste, as well as improve brain, muscle and prostate function. Kombu contains fucoidan which protects us from radiationIt is high in minerals such as calcium, magnesium, potassium, iron and iodine. It contains a compound called PLG that reduces the risk of blood clots. Studies have shown it has an ability to decrease LDL cholesterol levels, possibly because of its anti-inflammatory properties–it is a great source of a variety of antioxidants including vitamin C and E. It even has anti-viral properties!

Kombu’s Claim To Fame–Iodine

Iodine is one of the most beneficial properties of seafood and sea vegetables, and kombu has one of the greatest concentrations. Iodine deficiency is increasing despite the use of iodized salt, which isn’t healthy anyway. This mineral also helps to prevent cancer and goiter. It has antibacterial properties and is helpful in the fight against chronic diarrhea and bacterial overgrowth such as H. pylori. It aids in detox by ridding the body of heavy metals and chemicals such as chlorine, bromide and fluoride. Some of the signs of iodine deficiency include hormonal imbalances, dry skin, hair loss, constipation, and even fertility issues. Getting our iodine from natural sources ensures that we get the co-factors needed for our bodies to use it properly.

Kombu is obviously one of the Japan’s best kept secrets. Generations of Japanese have added kombu to their foods for improved flavor and nutrition. Adding kombu to your broth can help to improve your health and decrease your chances of cancer, diabetes, thyroid problems, anemia, and mineral deficiencies.

Easy, Peasy, Homemade, Probiotic-Filled, Chunky Tomato Salsa

Chunky Fermented Salsa

There are times when I’m in the mood for salsa. It mostly happens at lunch or dinner. Sometimes it happens randomly and I just have to have a bite. I used to buy salsa in stores, but since discovering how EASY it is to make, and that I can benefit so much more from eating it raw and cultured… it’s really, really, really hard to go back. Well, it’s not really hard, but I have no desire to.

You will find an abundance of antioxidants in raw tomatoes. These antioxidants are harmed by heat, so keeping them raw means you’ll benefit the most. The redder, the better! Tomatoes are good for your skin, preventing cancer, repairing cell damage, regulating blood sugar, lowering blood pressure, improving eyesight, reducing cholesterol, and so much more. Find more benefits by clicking here.

Cilantro and onions have great benefits, too. All the ingredients in salsa do, actually. Studies show that due to their antibacterial properties, eating cilantro leaves actually fights against Salmonella. It works better than the antibiotic gentamicin. It also helps with detoxification. (Source)

Onions are high in sulfur, which aids in detoxification and fighting inflammation. The antibacterial properties of onions are quite noteworthy, as they fight against multiple strains of bacteria. Strep mutans is one strain of bacteria it fights against, commonly known as the bacteria that causes cavities. It also fights against several strains of bacteria that lead to gum disease. Eating onions is the smart thing to do to protect your teeth, bones, skin, nails, gut, brain, cells and more. Many of their benefits are lost when cooked or left to sit out for too long. For this reason, raw onions are a necessity and protecting them from light and oxygen is very important, too. My favorite ways to enjoy raw onions are in salsas, guacamole, and on top of burgers. (Source)

How do you like your salsa? I love mine to be fresh, flavorful, chunky and spicy. I did not turn the heat up all the way for this recipe; however, that can be easily remedied by keeping in some Jalapeno seeds or by adding crushed red pepper or powdered cayenne.

Chunky Probiotic Salsa

Homemade Fermented Chunky Tomato Salsa Recipe (Makes 2L)

8 Cups freshly diced tomatoes (roughly 3.5-4lbs)
2 cups freshly diced onions
1/2 bunch freshly chopped cilantro
4 jalapenos
Juice of one lemon
1/4 tsp dried oregano
2 tsp Himalayan Pink Salt
Caldwell’s starter (optional, recommended if vegetables are not organic)


1. Dice 8 cups worth of tomatoes.

2. Dice 2 cups worth of onions.

3. Chop 1/2 a bunch of cilantro (Approx 1 cup worth, loosely packed).

4. De-seed and chop 4 jalapenos (feel free to add in seeds if you want yours more on the spicy side).

5. Add vegetables to a medium mixing bowl.

6. Juice 1 lemon and add to mixing bowl along with vegetables.

7. Add the cilantro and salt to vegetables and mix well with a wooden spoon.

8. Add Caldwell’s starter and mix in if desired.

9. Using a funnel, add all ingredients to a 2L jar. Use wooden spoon to pack down. Tomatoes should produce enough juice to meet with choppped ingredients. They do not need to be fully submerged.

10. Ferment for 18-24 hrs, then store in fridge.

What are some of the things you enjoy eating tomato salsa with? Leave a comment to let me know, I’d love to hear your ideas!