#89 – ‘Snotty’ Ferments, Ale Recipe & Convincing Those Who Won’t Listen (a Peek into a Patron Exclusive Podcast)
Every month, we record not only the episodes you listen to here on Ancestral Kitchen but also a special show for supporters of the podcast – that is, our patrons.
The episode you’re about to hear is one of these patron-exclusive shows from earlier in the year. In it you’ll get a taste of the sort of things we cover – we regularly talk about what’s happening in our own lives, often sharing things we wouldn’t in the main episodes and we also, as you will hear, answer really juicy questions from our patrons.
If you’d like to continue to listen to these episodes plus get access to a back-catalogue of nearly 40 more, along with so many more interesting and supportive goodies, check out our patreon community at https://patreon.com/ancestralkitchenpodcast
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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
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Get our two podcast cookbooks:
Alison’s course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison’s Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
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Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
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Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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What we cover:
This podcast is more informal than our usual Ancestral Kitchen podcasts. This is because it was originally recorded for our community of Patreon supporters. We record one of these every month, here’s what we talked about on this episode:
- Alison’s current low histamine diet
- Patron Hanna’s experience with snot (also known as a leuconostoc overgrowth!) appearing in her rye kvass and how she fixed it
- Ancestral ale – all the detail on Alison’s process
- Norwegian farmhouse yeast
- How ancestral eating is so much about zero waste
- How ancestral foods taste and how SAD eaters handle the difference
- Patron Amelia’s question: How do we influence people who don’t want to listen?
If you’d like to join our community, you can find the details at https://patreon.com/ancestralkitchenpodcast
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We love 5* reviews on apple podcasts!
If you love the show here’s how to leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to ‘ratings and reviews’
- Click on ‘write a review’, choose 5*s then let us know why you love us in the lower box.
Thank you. We really appreciate you taking the time to support us!
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Resources:
Alison’s Russian Rye Kvass recipe
Making Medieval Ale in a Modern Kitchen
Alison’s practical ale-making post
Video about leauconostoc overgrowth
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Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening – we’d love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison’s husband, Rob. Find him here: Robert Michael Kay