Note from Shannon: Please welcome Janet, Cultures for Health Content Contributor and Cultured-Kitchen Keeper.
As the skies change from clear blues and sunshine into clouds with shades of gray, I often take the time to reflect upon the outdoor natural surroundings. I then retreat to the kitchen and peek into the pantry, cabinets, and even the dark corners of the refrigerator and see what I can find that I have preserved from summer harvesting.
Upon taking stock, I find that many of these items are cultured foods. Here is some of what I found…
- Yogurt waiting for me tomorrow morning to eat with granola and fresh fruit.
- Crème Fraiche ready and willing to top soups and casseroles.
- Lacto Fermented Tomato paste in the depths of my fridge drawer with a generous lob of olive oil protecting it.
- Jars of vegetables pickled at the peak of perfection with salt, herbs and a bit of whey in the refrigerator awaiting a tasty lunch snack.
- Red and green salsas roasted, fermented and jarred at their peak.
- Sauerkraut and Kimchi in small jars fermented with whey.
- Purple and red potatoes yearning to be turned into a dinner with cultured cream.
- Whey soups with an assortment of garden or farmers market veggies
- Kombucha brewing in a warm corner of the house.
- Dried herbs, garlic braids and onions-staples for any meal
The powers of fermenting have instilled in me a sense of security. And though these preservation takes a bit of time, most of them were quite easy to prepare and store. I did it little by little, not making it one big project. I revel in the knowledge that I can (and do) grow and preserve foods that feed my family nutritionally.
That security teamed with the assistance of Cultures for Health and their team of knowledgeable customer service representatives, I am slowly adding to my “stash” of cultured prepared foods. I feel a pride in serving homemade products to my friends and family.
What is in your cultured food pantry and refrigerator and what will you cook tonight using the ingredients you discover?