by Renee Pottle | Jul 17, 2013 | Real Food, Sourdough and Other Fermented Foods
Really good red wine vinegar is comparable to balsamic vinegar in taste and versatility. The problem is finding really good red wine vinegar. Have you ever noticed that most of the stuff at the grocery store is not red at all but pink? We don’t buy blush wine... 
by Renee Pottle | Feb 27, 2013 | Canning and Preserving
Are you a food preservation expert looking for a new challenge? If you are ready to branch out and try more creative canning and preserving recipes and methods, The Preservation Kitchen by Paul Virant is the book for you. Full of gorgeous photos and unusual pickles... by Renee Pottle | Feb 18, 2013 | Fermenting, Real Food
Kombucha, although gaining in popularity, is still surrounded by mystery to many. There are some enthusiastic advocates who claim that kombucha will solve every problem from acne to world peace. Then there are those who warn that drinking kombucha will make your hair... 
by Renee Pottle | Feb 15, 2013 | Real Food, Sourdough and Other Fermented Foods
All of a sudden, kombucha is everywhere. It has gone mainstream, from an obscure, health food specialty item to kombucha bars popping up everywhere. My local grocery store even carries 3 different brands and several different flavors. A trip to Kauai last month, where...