My (new) Favorite Piece of Vegetable Fermentation Equipment

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I’m a simple, back-to-basics kind of gal, especially when it comes to fermenting vegetables.

From the get-go, I have always fermented in canning jars with zero extra equipment. Pints, quarts, half-gallons, all of them have held a traditionally pickled vegetable in one form or another. In the five plus years that I have been doing this, I have only lost a handful of ferments to true rot.

And every time I have lost a fermented vegetable, it has been because I broke the most important rule: always keep your vegetables well beneath the brine.

Which is why this new piece of equipment is my absolute favorite.

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Shannon

Shannon is a mama to three small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Lacto-fermented Olive Oil Mayonnaise

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Many people love mayonnaise on sandwiches, in salads, and as a delicious condiment to freshly steamed vegetables. But most commercial mayonnaise is made with processed vegetable oils.

Using an unrefined olive oil is a great alternative. To preserve the mayonnaise for better keeping and add enzymes, try this lacto-fermented recipe…. 

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Shannon

Shannon is a mama to three small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

More Posts - Website

A Closer Look: Brown Rice Sourdough Starter

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“I do not know much about sourdough starters, I tried to make my own but it didn’t work, this did. I have had it going for a few weeks now. We have made pancakes, waffles, crepes with the extra sourdough and 2 batches of bread with the starter. The bread was pretty flat because it was gluten free, it tasted good though. I used superfine brown rice flour to feed it, then ran out and have used other flours, it is still doing well.” -Sue

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Shannon

Shannon is a mama to three small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

More Posts - Website