A Closer Look: Organic Brown Rice Koji

Soy Sauce

“I get this nearly every week because it is so hard to find except in the internet. I make my own amazake and it has not led me wrong. My only complaint is that it is not sold in larger quantities so I have to get multiple bags!” -Angelia

Today we are going to take a closer look at Organic Brown Rice Koji.

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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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In the Garden and a Spring Vegetable Ferment Recipe Roundup

boys

All vegetable fermentation begins in the garden, right? The fruits of the orchard and vegetables on the table are only as good as the soil they come from. And since the garden is a hive of activity right now, it being spring and all, I thought I’d share a few scenes from around our homestead.

While we’re at it, how about a few fermentation recipes for what’s coming out of gardens everywhere.

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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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Making Lacto-Fermented Hot Sauce from Over-Fermented Salsa

hot sauce

Do you remember when I made a huge batch of lacto-fermented salsa from on-sale tomatoes? That was over a month ago and this past week I had a half-gallon of the stuff still staring at me from the counter top. Because we don’t have workable refrigeration space on our off-grid homestead, most of my vegetable ferments remain on the counter top until they’re eaten up.

So, this batch had been sitting for about five weeks in 80-100 degree temperatures and you know what? It was still good. I had it in the Fermented Vegetable Master with Ceramic Weights and there wasn’t a lick of mold in sight. The flavor, however, was very tangy and mushy due to the higher temperatures.

We would have eaten it as is, but I thought there might be a better use for it – and I was right. This instantly lacto-fermented hot sauce is delicious!

Here’s how I made it.

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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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Culturing Dried Fruit

dried fruit

While I love cultured foods, and sometimes joke that I’ll ferment anything not nailed down, I am not one to just ferment something for the sake of fermenting. Besides adding health benefits, fermentation is a means of food preservation, and a sustainable one at that. But there are other means of food preservation that often make more sense, depending on the food.

A while back someone asked about culturing dried fruit. My first thought is that dried fruit is already preserved for quite some time due to the dehydration process. And, why go to the trouble of re-hydrating fruit and then culturing it when the shelf-life is shortened? Most fruit-based ferments I’ve dabbled in such as chutneys or relishes have a fairly short shelf life, and so I actually prefer dehydration over fermentation for preserving most fruit.

That said, I actually utilize dried fruit in my ferments quite frequently. So, I thought I’d share some ideas for incorporating dried fruit into the cultured kitchen.

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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