Hello Reader, I had the absolute pleasure of joining The Appropriate Omnivore podcast to talk all things sauerkraut, kimchi, and the microbial wonders that power our fermentsāand our health. If youāve ever wondered why raw kraut matters or how to stop fearing fermentation, this oneās for you. The surprising reason sauerkraut is safer than salad Why fermentation is easier (and more forgiving) than you think How to know if that store-bought kraut is the real deal The difference between...
18 days agoĀ ā¢Ā 1 min read
Hello Reader, š„ Is your relish... really fermented? Pretty much, all store-bought relish is pickled with hot vinegar and contains preservatives and nasty ingredients that you probably donāt want to consume. I really wanted to have a sweet pickle relish without all the typical ingredients, so I adapted the recipe for fermentation for a variety of reasons. Fermented vegetables are naturally preserved. During fermentation, naturally occurring bacteria create lactic acid. This lactic acid acts as...
27 days agoĀ ā¢Ā 3 min read
Hello Reader, Tired of ending up with mushy, slimy pickles? You're not aloneāand the solution is simpler than you think. With just the right cucumbers, the right salt, and a few small tweaks, you can make crisp, tangy pickles that stay crunchy and naturally boost your gut health. Letās take the guesswork out of fermenting cucumbersāstarting today. š„ Whatās the deal with grape leaves? How to spot the best cucumbers for fermentingāhint: size matters Why a cloudy brine can be a very good sign š...
about 1 month agoĀ ā¢Ā 2 min read
Hello Reader, I just wanted to share with you a great beginner's fermented vegetables recipe: 5 Simple Fermented Carrot Sticks Recipes [Crunchy Goodness] Fermented carrot sticks are easy to make, can be ready in 7 days, and taste delish... especially when plunged into a creamy dip. And, They are loved by adults and kids alike. I keep a jar front and center in my fridge so when I'm looking for a quick snack, it's ready to grab. The recipe was updated to include my Perfect Pickle Process and...
about 1 month agoĀ ā¢Ā 1 min read
Hello Reader, I clearly remember making my first batch of sauerkraut over 20 years ago, following the recipe in Sally Fallon's Nourishing Traditions as I would a cookie recipe. šŖ I had no idea what fermentation was or that 4-6 million bacteria š¦ š¦ š¦ in that jar were responsible for the transformation from sweet cabbage into tangy sauerkraut. I just knew that healthy traditional cultures worldwide all consumed fermented food. I wanted our family to be healthy, so we would eat some type of...
about 2 months agoĀ ā¢Ā 2 min read
Hey Reader, My taste buds never did a happy dance š when I saw an assortment of pickled - with heat and canned - vegetables on my dinner plate many years ago. I was teaching š©š« at a military base in Germany back in the late 1980s, and just about every meal that I ate out at our local Gasthaus included a bland-looking assortment of pickled vegetables. I did not care for them. No flavor. But, then I learned how to naturally ferment fresh-picked vegetables. Fast-forward to where I eagerly await...
2 months agoĀ ā¢Ā 1 min read
Hello Reader, Iām excited to share that I was just featured on the Recipe of the Day podcast with Christine Pittman! š In this flavorful episode, we chat about: The surprising flavor differencesāand fermentation process variationsābetween kimchi and sauerkraut The deep umami richness of kimchi, thanks to ingredients like fish sauce, salted shrimp, and other fermented flavor boosters Life lessons from the jarāwhat fermentation teaches us about patience, trust, and transformation How to make my...
3 months agoĀ ā¢Ā 1 min read
Hello Reader, If the idea of fermenting kimchi has you both excited and a little intimidated, youāre not alone! Iāve received so many great questions from readers latelyāand today Iām answering three of the most common ones to help you feel more confident diving into the world of kimchi. 1. Do I have to use fish sauce or shrimp? Nope! You can absolutely make vegan kimchi. My go-to swap is misoāit adds that rich, umami depth and brings its own fermentation magic. It's perfect if you're...
3 months agoĀ ā¢Ā 2 min read
Hello Reader, Weāre off to a flavorful start in the #10KJarChallenge with 23 jars and counting! From bubbling batches of classic sauerkraut to vibrant jars of kimchi, itās amazing to see what everyone is fermenting. If you havenāt already, head over to the gallery, roll over each image to see whatās inside, and get inspired by jars from around the world. Here are just a few of the inspiring submissions weāve received so far: Theresa's jar is on day 5: "The scent is amazing. I canāt wait to...
3 months agoĀ ā¢Ā 1 min read