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 I had 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 when I eagerly await each...
13 days agoĀ ā¢Ā 1 min read
Hi Reader, If youāre looking for an easy way to get something fermenting this weekā¦ carrot sticks are a perfect place to start. Theyāre simple, reliable, and give you that satisfying crunch with a light tangāno complicated steps required. Kid-friendly, too. Hereās the recipe I use: š https://www.makesauerkraut.com/fermented-carrot-sticks/ All you need are carrots, salt, water, and a jar. And... your choice of flavoring ingredients: garlic? ginger? jalapenos? Make it yours. Thatās it. 5 Simple...
about 1 month agoĀ ā¢Ā 1 min read
Hi Reader, Spring vegetables are starting to show up in the marketsā¦ The days are getting warmer, though I did wear my down jacket and wool toque on yesterday's walk. And one of the first vegetables I always look for? Radishes. Theyāre crisp, peppery, and perfect for a quick ferment. If youāve never tried fermenting radishes before, this is a great place to start: š https://www.makesauerkraut.com/fermented-radish-carrots-vietnamese/ This recipe combines radishes with carrots for a lightly...
about 1 month agoĀ ā¢Ā 2 min read
Hi Reader, Do you love Kimchi and want to learn to make it instead of buying it? The price of those expensive jars does add up. Have you thought about making kimchi at home, but wondered if it is too complicated? Between unfamiliar ingredients, fermentation times, and all the different recipes onlineā¦ it can feel like a lot. š And before you go, I have a quick one-question quiz at the endāIād love to hear whatās been holding you back. And then thereās the bigger question: āWhat if I do it...
2 months agoĀ ā¢Ā 2 min read
Hi Reader, If you already make sauerkrautāor enjoy eating itāyou might be wondering: How is kimchi actually different? At first glance, they seem similar. Both are made from cabbage. Both are fermented. Both are rich in beneficial bacteria. And at their core, they share the same process: lacto-fermentation. Thatās where naturally occurring bacteria convert sugars into lactic acid, preserving the vegetables and creating that signature tangy flavor. But once you look a little closer, kimchi and...
2 months agoĀ ā¢Ā 2 min read
Hi Reader, Have you noticed how kimchi seems to be everywhere lately? You see it on restaurant menus.In grocery stores.In health articles.Even doctors and nutrition researchers are talking about it. For centuries, kimchi has been a staple in Korean cuisine ā a daily side dish made from fermented vegetables, most often Napa cabbage. But recently, scientists have begun studying it more closelyā¦ and the results are fascinating. A recent study found that regularly eating kimchi doesnāt just...
3 months agoĀ ā¢Ā 2 min read
Hello Reader, I just wanted to share with you a popular post that can help you take your fermentation skills to the next level: 15 EXPERT Fermentation Tips for the Perfect Batch Every Time It can be frustrating to put time, effort, and money into fermenting a batch of sauerkraut, pickles, or kimchi only to have it turn to mush, taste way too salty, or even grow a layer of mold. Fermentation doesn't have to be that way because knowing the basic ground rules for fabulous ferments can make all...
3 months agoĀ ā¢Ā 1 min read
Hey Reader, Last week, it was homemade sour cream; this week, it is a DIY cheese spread. Did you know you can turn your everyday yogurt into a delectable, creamy cheese? A cheese that is great as a dip for cool, crunchy veggies on hot summer days. It's easier than you think, and the results are truly extraordinary! āØ From Yogurt to Cheese: Simple DIY Creamy Spread {One Ingredient} With just a few simple steps, you can craft a tangy and versatile cheese spread perfect for appetizers, desserts,...
3 months agoĀ ā¢Ā 1 min read
Hello Reader, I never ate my first batch of homemade sour cream. I was a few years into making my own sauerkraut when I decided to make sour cream. It is simple to make. Stir a spoonful of sour cream into two cups of cream and leave it in a warm spot overnight to thicken. Then eat. Easier said than done. Something creeped me out about eating cream that had been sitting on the top of my fridge for 12+ hours. I did get past the fear and now enjoy my naturally cultured sour cream. You will too....
3 months agoĀ ā¢Ā 1 min read