Hello Reader, 💔 It breaks my heart when I see the effort, time, and money an excited individual, just like you, puts into making fermented vegetables, only to see either mold growing on top of your precious work, or nasty fumes permeating your household. 🦨 99.99% of the time this can be avoided. How??? Use the freshest produce you can find and/or afford!!! I can’t shout this loud enough. 📣 Best Cabbage for Sauerkraut: Discover the Secret to Tangy Results 👨🌾 From the moment a vegetable is...
16 days ago • 2 min read
Hello Reader, Are you not sure that you even like sauerkraut? I wasn't when I first tried it as an adult twenty-plus years ago. Growing up, sauerkraut was that nasty stuff slathered on a hot dog. No, thank you! It wasn't until my 40s, when I read that healthy traditional societies all consumed some type of fermented food, that I got the courage to try it and... convince my family to eat it. And, as we slowly added it to our diets (My eldest son, that was trying to repopulate his gut after a...
23 days ago • 2 min read
Hey Reader, Years ago, I started eating sauerkraut because fermented foods were a universal component of healthy traditional diets. I knew NOTHING about what made it so healthy. Perhaps, you have started eating sauerkraut, or other fermented foods, because it is: The best—and cheapest way—to get good bacteria in your intestinal tract? Healthy and makes for a low-cost food alternative when funds are tight? A down-to-earth, real food with health benefits that taste great? But do you know not...
about 1 month ago • 2 min read
Hey Reader, Did you know you can turn your everyday yogurt into a delectable, creamy cheese? It's easier than you think, and the results are truly extraordinary! ✨ 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, and everything in between. In our household, this is my go-to cheese spread for crackers. Better than cream cheese (or even Boursin) and a lot cheaper....
about 1 month ago • 1 min read
Hey Reader, 🌽🌽🌽 I was excited to find fresh, locally grown corn last Saturday during my weekly farmer's market shopping adventure. Along with sweet peppers, jalapeños, and onions. Simple pleasures. What is one of your favorite summer foods? My life revolves around food and the memories created by the flavors of the seasons. Sweet, juicy, delicious corn. Which brings to mind my popular Baseball Sauerkraut. Just the place to put those peppers and onions to work. Baseball Sauerkraut Recipe [HOME...
about 2 months ago • 1 min read
Hey Reader, Ready to ferment without worries that what you make will poison those who eat it? I have six tips to wash away the worry and elevate your fermentation game to the next level! Best Fermentation Tips [Embrace those B.U.G.S.S.S.] I’ve crafted an easy-to-remember acronym, B.U.G.S.S.S., to guide you through the crucial steps for successful fermentation. It stands for Bacteria, Under The Brine, Great Ingredients, Scale, Salt, and Simply Enjoy. BUGSSS because it's the bacteria, a...
about 2 months ago • 1 min read
Hey Reader, If you have seen bunches of freshly harvested beets at the market and want to try your hand at transforming them into tangy snacks, I have a simple recipe for you. A rainbow of beautiful colors! Beets are easy to ferment. They are delicious with just a hint of sweetness and will add a pop of color to any dish or meal. 6 Crunchy, Delicious Fermented Beet Recipes [Simple to Make] Fermented beets are perfect for snacking on, adding to salads, or topping a cracker and cheese. Check it...
2 months ago • 1 min read
Hey Reader, Strawberries, raspberries, and blueberries. I just can't get enough of them. Last week, we were out picking raspberries, probably eating more than went into the basket. One of my favorite ways to use them is to make a fermented soda. Cool and refreshing and without the mystery ingredients found in modern-day sodas. It's as easy as mixing honey, water, and raspberries together and then giving time for the bacteria to work their magic. The yeasts and bacteria naturally present in...
3 months ago • 1 min read
Hey Reader, Just harvested. 116 heads of garlic. WOW! My husband is the wizard behind that beautiful bounty. I know that I'll use a couple dozen of them to restock my depleted supply of Fermented Garlic Paste that I learned how to make years ago from a recipe in Fermented Vegetables. The rest will be used for cooking and fermentation recipes throughout the year. I add fermented garlic paste to season my sauteed greens, toss with homemade oven fries and even spread on toast. The flavor is...
3 months ago • 2 min read