Beyond the Cucumber: Fermented Carrot Pickle Slices

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I am a long-time lover of sour pickles; sweet pickles being a food I can never understand. My earliest memory of getting in trouble with my Mom was when I accidentally dumped a jar of pickle juice on the couch cushions. Apparently sneaking a jar of pickles while sitting on the couch wasn’t such a good idea for a five-year-old.

Since then I have expanded my pickle horizons, to say the least. While my favorite kosher pickles are still chocked full of garlic and hot pepper, they’re also fermented. I also like to vary my pickling vegetables. Cucumbers are great but I also find radishes, beets, and carrots make a nice addition to sandwiches.

Or snack on them from the comfort of your couch… just be careful with the pickle juice.

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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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Cultured News Roundup

krautlead

Every once and awhile it is interesting to take a look at how some of our favorite fermented foods are impacting the “culture”.  So here is a brief snapshot of some recent articles discussing fermentation.  Enjoy!… 

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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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My Grate New Vegetable Fermentation Tool

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I don’t put much stock in the necessity of gadgets or special equipment for fermentation. It’s an age-old practice, after all, done by all sorts of cultures in all sorts of circumstances. That said, I am in favor of making things doable where you are and with what you have. Sometimes that means using the jars and vegetables you have right now. Sometimes that means being grateful for tools that allow you to nourish yourself and your family.

I recently came across such a tool at the thrift store. After wandering through the book and glassware sections, a tool I’ve been thinking of purchasing for vegetable fermentation appeared in my peripheral vision. It was $2.99 and I snagged it up.

A couple of days later and I’ve already used it for a batch of kraut amongst other things. I can’t believe how efficient this non-electric tool is at preparing vegetables for fermentation.

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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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What’s New at CFH: Cultured Vegetable FAQ

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This week we have a new Cultured Vegetable FAQ to share.  See if any of your questions are on the list!  … 

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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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