Kimchi French Fries & Much More

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To be totally honest, for over two years I always scarfed down entire jars of kimchi in one sitting without ever trying kimchi in a recipe. Raw kimchi straight out of the jar is still my go-to when it comes to kimchi, but I’ve been trying to expand my horizons and try it in some recipes as well…. 

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Eve

Eve

For my 7th grade Science Fair project I cultured yogurt. I received first place in my division and competed in a regional competition. My fascination with cultured foods has stuck with me ever since. Over the years I have made yogurt, fermented vegetables, sourdough, kombucha, and also love sprouting and dehydrating. In my spare time I like to knit, bike, garden, cook, and study natural medicine.

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Got Cabbage? A Kraut Recipe Roundup

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So you’ve got fourteen cabbages leftover from the harvest and you’ve already made more sauerkraut than you  care to admit. Or, maybe your local grocer has cabbage on sale for $.20/lb and if you make cabbage rolls one more time your family will revolt. Ditto more sauerkraut.

Preserving cabbage by making kraut is an excellent way to keep it for longer without killing it through canning. Also, it’s tastier, at least in my opinion. There are myriad ways in which to make kraut interesting so today I thought I’d share a rundown of some of these ideas. Ya know, in case you’ve either got cabbages coming out your ears, or you simply want something new and interesting on the ferment shelf.

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Shannon

Shannon is a mama to four 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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Pickled Onions

pickledonions

Pickled onions are one of those foods that was once preserved (or pickled) using the traditional method of lacto-fermentation. The natural lactic acid produced in the fermentation process produces that acidic pickled effect.

Pickled onions are more commonly preserved in vinegar today. Instead of being full of raw enzymatic action as they are when they are truly cultured, the vinegar-preserved onions do not contain live enzymes or probiotics…. 

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Shannon

Shannon is a mama to four 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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Keep Calm, It’s Only Kahm Yeast!

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One of the most distressing parts of vegetable fermentation is when one goes bad. There are no mysteries in this case, though people often ask how they can know for sure that a ferment is okay to eat. In my experience, you will know. It will stink like you wouldn’t believe and often has various colors that should definitely not exist in that ferment.

If those things do not exist – the stench and funny colors – then what you might be seeing on the surface of your vegetable ferment is a harmless yeast called kahm. This is often indicative of things that could have gone better, but is certainly not poisonous or harmful. I actually have no idea whether kahm rhymes with calm, but in either case kahm yeast is nothing to freak out about. Here’s a peek at what it looks like.

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Shannon

Shannon is a mama to four 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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