There are many gadgets to use on jars and in jars to make your fermentation projects more successful. This post explains how they work and reviews some of the most popular ones out there.
Garlic mustard is the poster child of invasive species. Brought as a food crop for home gardens by settlers, this is a great wild food to pick with wild abandon. Eat it and ferment it while helping out local ecosystems.
Beets are a wonderful tonic in the spring. Increase the potency of this marvelous ruby root with fermentation.
What is the Cape Gooseberry? Understand this delicious, easy-to-grow South American golden fruit with many names, many benefits, and many uses.
Love kimchi? Grow Korean chili peppers for DIY Gochugaru powder to bring amazing homegrown fresh flavor to your kimchi and other spicy ferments.
Nourish your body and microbiome all while enjoying this delicious raw fermented sauerkraut.
Kale doesn't ferment as well as some of the other members of the brassica family but we still find ourselves wanting to preserve this delicious and nutritious green. Here are tips and a recipe to ensure success fermenting kale.
Instructions for lacto-fermenting hot peppers into delicious pickles. These tips will help turn your peppers, whatever the variety, into pickled peppers.
Fermentation goes against many rules that we have grown up with — don’t eat food from a can with a dented lid, that is frothing, or that has a bit of mold on top. Here is a a quick visual guide to common fermentation sights — but I don’t want to call it troubleshooting because often these things that look wrong are in fact fine.
Adding fermented vegetables for vibrant, fresh lunch ideas that will keep things interesting, local, healthy and kid friendly.
Capturing flavor and the nutritional energy of foraged edibles through fermentation—one universal wild edibles sauerkraut recipe with unlimited options.
A review of a new book that not only gives recipes, but truly teaches the art and fun of cheesemaking.
Garlic scapes, the young flower stems of the garlic plant, have delightful flavor and can be preserved through lactic-acid fermentation in pickles, a convenient flavor paste, or as an ingredient to kraut or kimchi.
Here's how to ferment wild nettles and turn them into a delicious pesto.
Radishes are the red and white stars of my spring pickling classes. If you have more radishes in your garden than you can eat, or if you are just looking to try something new—I say pickle them! Not convinced? Here are five reasons radishes are to be fermented and a recipe for Spring Radish Kimchi to get you started.
Cam discovers he isn't as young as he once was while enjoying a sense of community at the local arena.