Vegan Cashew Chevre

Jerri Tries Artisan Vegan Cheese

Join Jerri as she tries making Vegan Cashew Chevre for the first time!

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Jerri

Jerri

Jerri is a wife and mama. Her culturing adventures began several years ago with other moms who were seeking a healthy way of feeding our families. Together they dabbled in milk kefir, yogurt, sourdough, kombucha and sauerkraut. In the past year she's expanded from sauerkraut to other vegetables, and has grown a passion for water kefir!

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Lacto-fermented Green Beans with Cayenne Peppers and Garlic

greenbeans

If green beans are coming out of your garden, farmer’s market, or just the grocery store then spice them up.Ā  With some simple fermentation and the addition of cayenne pepper and garlic you’ll have a tasty snack…. 

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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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From Garden to Ferment Jar: Lacto-Fermented Swiss Chard Stems

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Our garden is on the verge of production. I could probably say that all year, every year, but right now it really does seem that way. The beans are just starting to flower. The tomatoes are just starting to ripen. The okra and melons are still very small. And the Swiss chard is starting to show signs of withering in our 95 degree days.

So, last week I started pulling more of it for meals. We’ve got about a half-dozen of these green plants of the Lucullus variety growing right next to a few beets. The stems of this particular variety are purported to taste similar to asparagus and so I’ve been dicing them up to saute. The greens are a lot like spinach and cook up quickly to add to eggs or meat.

So, when I needed only the greens for a particular dish, I decided to make use of those stems by fermenting them with some garden herbs.

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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.

More Posts - Website