I remember my mom making homemade horseradish. It’s a vague memory, but there were large roots, vinegar, a blender, and a pungent scent. Horseradish meant fresh kielbasi, and I loved fresh kielbasi. I still do. Continue Reading
Bubbly Lacto-Fermented Probiotic Lemonade
Who doesn’t love a refreshing, cold glass of lemonade on a hot day? It practically says “summer”. Ferment that lemonade and you’ve added an entire new dimension to it – probiotics and some fizz.Continue Reading
Real Food Fermentation by Alex Lewin
I’ve fallen in love with fermenting vegetables over the past year and I think that Alex Lewin’s book Real Food Fermentation will help me to take this to a new level. His book is a gorgeous, hands-on guide to food fermentation at home. Continue Reading
Homemade Fermented Grape Tomatoes
Ferment some of your grape or cherry tomatoes for a tangy treat that is full of probiotics!Continue Reading
Preserving Vegetables Through Fermentation: A Primer
Preserving Vegetables Through Fermentation
When you think of preserving the harvest, what comes to mind? I’m sure you thought of canning, freezing, and dehydrating. Have you ever wondered how our ancestors preserved food before the days of modern refrigeration?
Canning has only been around for about 200 years. What did they do before that? One method used was to preserve vegetables through lacto-fermentation in stoneware crocks. Continue Reading
Lacto-fermented Zucchini Sticks
Why ferment cucumbers and squash, rather than just pickle them? Lacto-fermented vegetables are more nutritious and, I think, much more tasty.
Pickles, to me, have always been one of those “take it or leave it” foods. But I love fermented vegetables. Up until a hundred years ago, or so, much food was preserved through fermentation. Continue Reading