Fermented sauerkraut not only gives us digestive enzymes and probiotics, but the process itself makes all the vitamins and minerals present more bio-available. And it's delicious! We needn't eat a lot of it either. Condiments are vital go-alongs with our meals.
Filling in the information gap is exactly what the Fermenters Club’s Fermentation Festivals in San Diego and Oregon are all about. A transition to a diet filled with more live culture foods is a natural step to get our gut, and the microbes living there, in a healthier balance.
Rye bread is a challenge for many bread bakers. So many “hockey puck” disasters. This recipe works! With tiny amounts of sugar and fat, this is a very low-calorie, high-fiber bread that is also delicious.
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.
I love to ferment vegetables in gallon glass jars, which I leave on the kitchen counter so I can watch the colors mellow. A mixed-vegetable pickle is not only a thing of beauty and an adventure to eat; it’s also a practical use for homegrown produce. Here are complete instructions for making fermented pickles in a gallon jar, with suggestions for varying both the vegetables and the aromatic ingredients.
Kefir culture can be used to start a broad range of dairy ferments. This recipe shows how kefir grains will culture cream into delicious creme fraiche - a tasty, healthy alternative to whipped cream. Part 2 of a series of articles explaining how to use traditional cultures for cheesemaking.
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.
No matter how many pounds of vegetables you are working with, a good tasting result is guaranteed if you ferment in canning jars because the ferments are never exposed to the airborne yeasts and molds that result in off-flavors. As fermentation gases build up, loosen the screw bands on the jars and allow the brine to overflow onto a saucer. In this way, gases leave the jars, but air does not flow back in.
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.
Have you ever wanted to make your own pickles, but became discouraged and overwhelmed with the amount of work involved with traditional recipes? Well, here’s a recipe that’s quick, easy and made right in the jar. These fermented dill pickles take very little work or prep time and are delicious, healthful and ready to eat in a week.
Who would have thought that making your own cheese at home could be so much fun? I have produced cheese as a hobby regularly since 2009, so I thought it would be practical to share with some valuable tips that I have learned along the way.
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.
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.
Whey is the liquid that remains after milk is curdled. Full of protein and nutrients, whey can be used to soak beans or grains, as a substitute in baking, and for lacto-fermented vegetables, such as sauerkraut.
Before you begin to make your own wine in the Midwest, it’s good to have an overview of the craft itself and also determine if your area of the country is an area where grapes be successfully grown and utilized for wine production. As with many hobbies, it is not just the end result, but the process itself, that provides an intriguing experience.
What to do with all that surplus asparagus? Maybe you have too many pole beans? Or okra? This is the best ever recipe for pickling extra asparagus, and the recipe can also be modified for any thin vegetable you might have from your garden's bounty! Canning is such fun!
Make your own “ginger bug” and natural soda from nothing more than ginger root, sugar, water, and fruit juice. The ginger bug, soda starter culture of healthy bacteria, consumes the natural sugars present in fruit juice and causes carbonation to make a fun experiment and soda pop you don’t need to be afraid to give your children.
Killing frosts are arriving, but Ira's staying self-sustaining all winter, with winter-hardy greens and plenty in storage, from sweet potatoes to pickled peppers. Get inspired with ideas for kimchi and a fresh twist on winter salads, with yacon.
Fermentation expert Sandor Katz (aka SandorKraut) gives a cultural and historical introduction to fermentation practices, including the nutritional benefits of homemade sauerkraut and other fermented foods.
Lacto-fermented swiss chard ribs and how to can them right along with foraging for wild mushrooms and a butternut squash update. Discovery Expedition vented fedora hat makes gardening cooler when the sun is blazing down.