{"title":"Food \u0026 Ferments","description":"\u003cp\u003eThere’s something deeply nourishing about foods that are alive.  Here you will find Sacred Soul Foods, Goodness from Gaia.\u003c\/p\u003e\n\u003cp\u003eFermentation is one of the oldest ways we’ve cared for our food — a slow, natural process that transforms simple ingredients into something richer, more vibrant, and easier for the body to receive. From crisp, lacto-fermented sprouts to time-honoured staples like kombucha and sourdough bread, these foods carry a quiet vitality that has sustained generations.\u003c\/p\u003e\n\u003cp\u003eAs sprouts begin their journey to life, they are already bursting with energy. When gently fermented, they become even more dynamic — developing naturally occurring beneficial bacteria through traditional lacto-fermentation. This same living transformation is found in kombucha, where tea is brought to life through a symbiotic culture, and in sourdough bread, where wild fermentation breaks down grains in a slow, intentional rhythm.\u003c\/p\u003e\n\u003cp\u003eUsing sprouted wheat berries and other ancient grains in sourdough brings this full circle — honouring the way grains were once prepared. Sprouting awakens the seed, and fermentation continues that process, creating a food that feels both grounding and deeply rooted in tradition.\u003c\/p\u003e\n\u003cp\u003eThese are not rushed foods. They are tended, observed, and allowed to evolve in their own time — just as they always have been.\u003c\/p\u003e\n\u003cp\u003eHere in the Foods \u0026amp; Ferments collection, you’ll find simple, living foods crafted with care — from lacto-fermented sprouts and herbal ferments to other traditional offerings — all made in small batches, with respect for the process and the wisdom it carries.\u003c\/p\u003e","products":[{"product_id":"kombucha-scoby-hotel-in-mason-jar","title":"Kombucha SCOBY Hotel in Mason Jar","description":"\u003cp\u003eA SCOBY — a \u003cem\u003eSymbiotic Culture of Bacteria and Yeast\u003c\/em\u003e — is a living culture that allows you to transform sweet tea into kombucha through traditional fermentation.\u003c\/p\u003e\n\n\u003cp\u003eWithin this culture, the bacteria and yeast work together, feeding on the sugar in the tea, slowly transforming it into a naturally effervescent, living beverage.\u003c\/p\u003e\n\n\u003cp\u003eWhat you’ve received is more than a single SCOBY — it is a \u003cstrong\u003emulti-layered, actively growing culture system\u003c\/strong\u003e, taken from a well-established SCOBY Hotel. These cultures have been continuously nourished and are ready to brew, grow, and be shared.\u003c\/p\u003e\n\n\u003ch3\u003eWhy Make Your Own Kombucha\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eA Living, Fermented Beverage\u003c\/strong\u003e\u003cbr\u003e\nKombucha is created through natural fermentation, resulting in a drink that is alive with beneficial bacteria and traditional fermentation byproducts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNaturally Occurring Nutrients \u0026amp; Compounds\u003c\/strong\u003e\u003cbr\u003e\nAs the SCOBY ferments the tea, it creates and transforms a variety of naturally occurring components, which may include:\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitamins (primarily from the B complex):\u003c\/strong\u003e\u003cbr\u003e\nVitamin B1 (Thiamine), B2 (Riboflavin), B3 (Niacin), B6, and trace amounts of B12\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Acids:\u003c\/strong\u003e\u003cbr\u003e\nAcetic acid, gluconic acid, and glucuronic acid\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eEnzymes (formed during fermentation):\u003c\/strong\u003e\u003cbr\u003e\nAmylase, protease, and lipase\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eMinerals (trace amounts):\u003c\/strong\u003e\u003cbr\u003e\nPotassium, magnesium, calcium, and iron\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAntioxidants \u0026amp; Polyphenols:\u003c\/strong\u003e\u003cbr\u003e\nNaturally derived from the tea base\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGlutathione Support:\u003c\/strong\u003e\u003cbr\u003e\nCompounds associated with supporting the body’s natural production of glutathione — one of the body’s primary antioxidants\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSupports the Body’s Natural Balance\u003c\/strong\u003e\u003cbr\u003e\nTraditionally enjoyed as part of a balanced lifestyle, fermented foods like kombucha are valued for supporting digestion and the body’s natural detoxification processes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSimple, Traditional Ingredients\u003c\/strong\u003e\u003cbr\u003e\nJust tea, sugar, water, and a living culture — transformed through time into something entirely new.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eA Return to Slow, Intentional Living\u003c\/strong\u003e\u003cbr\u003e\nBrewing your own kombucha reconnects you to your food — inviting patience, observation, and a deeper rhythm in your home.\u003c\/p\u003e\n\n\u003ch3\u003eWhat You’ve Received\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003eMultiple SCOBY layers at different stages of growth\u003c\/li\u003e\n  \u003cli\u003eActive starter liquid from a mature brew\u003c\/li\u003e\n  \u003cli\u003eA culture that is already \u003cstrong\u003eadapted, resilient, and ready to ferment\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThis means you are not starting from scratch — you are stepping into an \u003cstrong\u003eestablished fermentation system\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eKombucha Brewing Guide (Mama Bear’s Way)\u003c\/h3\u003e\n\n\u003cp\u003eThank you for welcoming this culture into your home.\u003c\/p\u003e\n\n\u003cp\u003eIf you have any questions along the way, please don’t hesitate to reach out at \u003cstrong\u003emamabearsbountycanada@gmail.com\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eEnjoy your K-tea…\u003cbr\u003e\nTaryn\u003c\/p\u003e\n\n\u003ch3\u003eKombucha Tea — At a Glance\u003c\/h3\u003e\n\n\u003col\u003e\n  \u003cli\u003eBoil 3 litres of spring or purified water.\u003c\/li\u003e\n  \u003cli\u003eAdd 1 cup sugar.\u003c\/li\u003e\n  \u003cli\u003eBoil for 5 minutes.\u003c\/li\u003e\n  \u003cli\u003eTurn off heat and add \u003cstrong\u003e4 tea bags or 4 tsp loose leaf black tea\u003c\/strong\u003e.\u003cbr\u003e\n  \u003cem\u003eI use organic Earl Grey with beautiful results.\u003c\/em\u003e\u003cbr\u003e\n  \u003cem\u003eHerbal teas are not recommended for brewing, as their oils can interfere with fermentation — but you can blend finished kombucha with herbal tea for flavour.\u003c\/em\u003e\n\u003c\/li\u003e\n  \u003cli\u003eSteep 15 minutes or longer if desired.\u003c\/li\u003e\n  \u003cli\u003eAllow tea to cool completely to room temperature.\u003c\/li\u003e\n  \u003cli\u003ePour into a clean glass or food-grade plastic container.\u003c\/li\u003e\n  \u003cli\u003eAdd your culture(s) and 1 cup starter tea (or ¼ cup apple cider vinegar).\u003c\/li\u003e\n  \u003cli\u003eCover securely and let ferment 10–15 days.\u003cbr\u003e\n  \u003cem\u003eWarmer temperatures = faster fermentation.\u003c\/em\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch3\u003eCovering Your Brew (Important)\u003c\/h3\u003e\n\n\u003cp\u003eYour kombucha needs air — but it also needs protection.\u003c\/p\u003e\n\n\u003cp\u003eAlways cover your jar with a \u003cstrong\u003etightly secured breathable barrier\u003c\/strong\u003e, such as a coffee filter, paper towel, or clean cloth, and secure it firmly with an elastic band.\u003c\/p\u003e\n\n\u003cp\u003eThis allows airflow while \u003cstrong\u003ekeeping out fruit flies, dust, and contaminants\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA loose cover is not enough — fruit flies are persistent.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eMama Bear tip:\u003c\/strong\u003e\u003cbr\u003e\nA nylon knee-high stocking works beautifully for a tight, breathable seal.\u003c\/p\u003e\n\n\u003ch3\u003eCleanliness Matters\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003eWash hands thoroughly before handling\u003c\/li\u003e\n  \u003cli\u003eUse clean utensils and containers\u003c\/li\u003e\n  \u003cli\u003eAvoid interruptions during prep\u003c\/li\u003e\n  \u003cli\u003eRemove metal jewellery\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFermentation Environment\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003eIdeal temperature: \u003cstrong\u003e80–86°F (27–30°C)\u003c\/strong\u003e\n\u003c\/li\u003e\n  \u003cli\u003eKeep out of direct sunlight\u003c\/li\u003e\n  \u003cli\u003eEnsure airflow — the culture needs oxygen\u003c\/li\u003e\n  \u003cli\u003eAvoid greasy cooking environments and smoke\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat to Expect\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003e4–6 days:\u003c\/strong\u003e Sweet\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e7–9 days:\u003c\/strong\u003e Lightly tart \u003cem\u003e(like sparkling apple cider — my favourite)\u003c\/em\u003e\n\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e10+ days:\u003c\/strong\u003e More sour, vinegary\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eIf too strong, dilute with juice or use as vinegar.\u003c\/p\u003e\n\n\u003ch3\u003eOptional Second Fermentation (For Flavour \u0026amp; Fizz)\u003c\/h3\u003e\n\n\u003cp\u003eOnce your kombucha has reached your desired taste, you can enjoy it as-is — or bottle it for a second fermentation.\u003c\/p\u003e\n\n\u003col\u003e\n  \u003cli\u003ePour finished kombucha into glass bottles, leaving some headspace.\u003c\/li\u003e\n  \u003cli\u003eAdd flavourings such as fruit, ginger, citrus, or herbs.\u003c\/li\u003e\n  \u003cli\u003eSeal tightly and leave at room temperature for 1–3 days.\u003c\/li\u003e\n  \u003cli\u003e“Burp” bottles daily to release pressure.\u003c\/li\u003e\n  \u003cli\u003eRefrigerate once carbonation is reached.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003eThis step creates natural fizz and allows you to customize each batch.\u003c\/p\u003e\n\n\u003ch3\u003eHarvesting \u0026amp; Storage\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003eRemove cultures and reserve with some tea\u003c\/li\u003e\n  \u003cli\u003eSeparate layers or keep together\u003c\/li\u003e\n  \u003cli\u003eStore extras in the fridge — \u003cstrong\u003ethey can remain viable for years when kept covered in starter tea\u003c\/strong\u003e\n\u003c\/li\u003e\n  \u003cli\u003eBottle finished kombucha in glass\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Avoid metal contact during fermentation and storage.\u003c\/p\u003e\n\n\u003ch3\u003eNatural Variation \u0026amp; Safety\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eNormal:\u003c\/strong\u003e\u003cbr\u003e\nBrown strands (yeast), bubbles or foam, colour variation (white, tan, brown), and new layers forming\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNot normal:\u003c\/strong\u003e\u003cbr\u003e\nFuzzy mold (green, black, pink) or a foul smell\u003c\/p\u003e\n\n\u003cp\u003eWhen in doubt — discard and start fresh.\u003c\/p\u003e\n\n\u003ch3\u003eA Final Note\u003c\/h3\u003e\n\n\u003cp\u003eWith proper care, your cultures can last a lifetime — growing, multiplying, and becoming part of your home’s rhythm.\u003c\/p\u003e\n\n\u003cp\u003eYou’re not just making kombucha.\u003cbr\u003e\nYou’re tending something alive.\u003c\/p\u003e","brand":"Mama Bear's Bounty - Grow, Glow, Flow","offers":[{"title":"Default Title","offer_id":52209220354322,"sku":null,"price":20.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/7769\/0642\/files\/IMG_7361.jpg?v=1776780540"},{"product_id":"sour-dough-starter-in-glass-mason-jar-250-ml","title":"Sour Dough Starter in Glass Mason Jar 250 ML.","description":"\u003cp\u003eA sourdough starter is a living culture — a simple mixture of flour and water brought to life through wild fermentation.\u003c\/p\u003e\n\n\u003cp\u003eWithin this culture, naturally occurring yeast and beneficial bacteria work together, slowly transforming flour into a fermented, living food. With time, care, and regular feeding, your starter becomes a resilient, self-sustaining part of your kitchen.\u003c\/p\u003e\n\n\u003cp\u003eWhat you’ve received is an \u003cstrong\u003eactive, established starter\u003c\/strong\u003e — not dehydrated, not from scratch — ready to be fed, used, and woven into your everyday baking.\u003c\/p\u003e\n\n\u003ch3\u003eWhy Bake with Sourdough\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eTraditional Fermentation\u003c\/strong\u003e\u003cbr\u003e\nSourdough is made the way bread was always meant to be — slowly fermented, allowing time to transform and develop.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eImproved Digestibility\u003c\/strong\u003e\u003cbr\u003e\nThe fermentation process helps break down grains, making them easier for the body to process.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNaturally Occurring Nutrients\u003c\/strong\u003e\u003cbr\u003e\nThrough fermentation, sourdough may contain:\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitamins:\u003c\/strong\u003e\u003cbr\u003e\nB vitamins including B1, B2, B3, B6, and folate\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eMinerals:\u003c\/strong\u003e\u003cbr\u003e\nMagnesium, potassium, iron, zinc, and calcium\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Acids:\u003c\/strong\u003e\u003cbr\u003e\nLactic acid and acetic acid created during fermentation\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eEnzymes:\u003c\/strong\u003e\u003cbr\u003e\nNaturally formed during fermentation to help break down starches and proteins\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWild Yeasts \u0026amp; Beneficial Bacteria\u003c\/strong\u003e\u003cbr\u003e\nA living ecosystem unique to your home and environment\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSimple, Real Ingredients\u003c\/strong\u003e\u003cbr\u003e\nJust flour, water, and time — no commercial yeast required\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eA Return to Slow Living\u003c\/strong\u003e\u003cbr\u003e\nSourdough baking reconnects you to traditional rhythms — feeding, observing, and creating food with intention.\u003c\/p\u003e\n\n\u003ch3\u003eTaking It One Step Further: Sprouted Grains\u003c\/h3\u003e\n\n\u003cp\u003eFor those wanting to go deeper into traditional food preparation, sourdough pairs beautifully with sprouted grains such as wheat berries, lentils, and other ancient grains.\u003c\/p\u003e\n\n\u003cp\u003eSprouting begins the life cycle of the seed, while sourdough fermentation continues that transformation — creating a bread that is deeply rooted in traditional methods of preparation.\u003c\/p\u003e\n\n\u003cp\u003eThis combination is often used to make dense, nourishing loaves inspired by traditional sprouted grain breads, sometimes referred to as “Ezekiel-style” bread.\u003c\/p\u003e\n\n\u003cp\u003eIt’s a simple way to bring together two time-honoured processes — sprouting and fermentation — into something truly wholesome and satisfying.\u003c\/p\u003e\n\n\u003ch3\u003eWhat You’ll Receive\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003eAn active, established sourdough starter\u003c\/li\u003e\n  \u003cli\u003eReady to feed and use\u003c\/li\u003e\n  \u003cli\u003eA living culture that can be maintained indefinitely with proper care\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThis is not something you start — it’s something you continue.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Feed \u0026amp; Care for Your Starter\u003c\/h3\u003e\n\n\u003cp\u003eYour starter is very low maintenance and designed to fit into real life.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eRefrigerator Storage (Most Common)\u003c\/strong\u003e\u003cbr\u003e\nKeep your starter in the fridge and \u003cstrong\u003efeed it about once a week\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eEven if left longer — weeks or even months — it can be brought back to life by returning it to room temperature and feeding it once or twice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eTypical Feeding Ratio\u003c\/strong\u003e\u003cbr\u003e\n1 part starter : 1 part flour : 1 part water\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBefore Baking\u003c\/strong\u003e\u003cbr\u003e\nRemove from the fridge, feed, and let sit at room temperature until bubbly and roughly doubled in size.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSigns It’s Ready to Use\u003c\/strong\u003e\u003cbr\u003e\n- Bubbly throughout\u003cbr\u003e\n- Doubled in size\u003cbr\u003e\n- Light, airy texture\u003c\/p\u003e\n\n\u003ch3\u003eWhat is “Discard”?\u003c\/h3\u003e\n\n\u003cp\u003eWhen feeding your starter, a portion is often removed to keep the culture balanced.\u003c\/p\u003e\n\n\u003cp\u003eThis “discard” is not waste — it’s one of the most useful parts of sourdough baking.\u003c\/p\u003e\n\n\u003ch3\u003eWays to Use Your Starter\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eActive Starter (Freshly Fed)\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eTraditional sourdough bread\u003c\/li\u003e\n  \u003cli\u003eArtisan loaves and boules\u003c\/li\u003e\n  \u003cli\u003ePizza dough\u003c\/li\u003e\n  \u003cli\u003eFocaccia and flatbreads\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eDiscard (Unfed Starter)\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eBlueberry pancakes\u003c\/li\u003e\n  \u003cli\u003eWaffles\u003c\/li\u003e\n  \u003cli\u003ePizza crust\u003c\/li\u003e\n  \u003cli\u003eCrackers\u003c\/li\u003e\n  \u003cli\u003eMuffins and quick breads\u003c\/li\u003e\n  \u003cli\u003eBiscuits\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThis is where sourdough becomes part of everyday life — simple, versatile, and deeply nourishing.\u003c\/p\u003e\n\n\u003ch3\u003eSimple Tips\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003eUse glass or food-safe containers\u003c\/li\u003e\n  \u003cli\u003eStir with wood or stainless steel\u003c\/li\u003e\n  \u003cli\u003eFiltered water is best\u003c\/li\u003e\n  \u003cli\u003eConsistency matters more than perfection\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eNatural Variation\u003c\/h3\u003e\n\n\u003cp\u003eYour starter will change over time — this is normal.\u003c\/p\u003e\n\n\u003cp\u003eIt may smell tangy, slightly sweet, or mildly sour depending on feeding and environment.\u003c\/p\u003e\n\n\u003cp\u003eA layer of liquid (called “hooch”) simply means it’s hungry — pour off or stir in, then feed.\u003c\/p\u003e\n\n\u003ch3\u003eA Final Note\u003c\/h3\u003e\n\n\u003cp\u003eWith proper care, your sourdough starter can last a lifetime — growing, adapting, and becoming part of your home’s rhythm.\u003c\/p\u003e\n\n\u003cp\u003eYou’re not just baking bread.\u003cbr\u003e\nYou’re continuing a tradition.\u003c\/p\u003e","brand":"Mama Bear's Bounty - Grow, Glow, Flow","offers":[{"title":"Default Title","offer_id":52209223565586,"sku":"SOURDOUGHSTARTER","price":10.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/7769\/0642\/files\/IMG_7365.jpg?v=1776781578"},{"product_id":"kombucha-scoby-hotel-sour-dough-starter","title":"Save $4! Kombucha Scoby Hotel + Sour Dough Starter","description":"\u003cp\u003eBundle and save $2\u003c\/p\u003e","brand":"Mama Bear's Bounty - Grow, Glow, Flow","offers":[{"title":"Default Title","offer_id":52209224057106,"sku":null,"price":28.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/7769\/0642\/files\/IMG_7365.jpg?v=1776781578"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/7769\/0642\/collections\/IMG_7375.jpg?v=1776778910","url":"https:\/\/www.mamabearsbounty.ca\/collections\/food-ferments.oembed","provider":"Mama Bear's Bounty  - Grow, Glow, Flow","version":"1.0","type":"link"}