Wintertime Culturing

winterculturinglead

Winter is my favorite time of year for culturing. While water kefir and dairy cultures can be challenging when it’s cold both outside and in, fermented vegetables are the best ever!

My favorite cultured vegetable is of course, sauerkraut. It just goes well with everything, from fried eggs to pork chops to beef stew. And in the winter, I can leave the crock out on the counter, scooping a bit out whenever I like. I may add garlic and onion, shredded carrots, various types of cabbage, whatever I like or have extra of, really. It’s so versatile and always turns out tasty…. 

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Suzanne

Suzanne

Suzanne is into gardening, real food, and treading lightly. Her favorite cultured foods include Matsoni yogurt, which tastes just like the yogurt her Armenian grandmother used to make; sauerkraut, which she used to dip out of a barrel each week at her favorite little shop in Germany; and dill pickles, which she used to eat straight from the big jar on the counter of her Grandpa’s general store.

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Fermented Food Posts Worth Reading

fermentedveggieslead

Today we are going to take a look at a few posts worth checking out on fermented foods.  The topics range from how to get your children interested in fermented food to easy ways to get started.  … 

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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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Why Did the Top of My Kraut Discolor?

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Have you ever kept a batch of kraut around long enough to see it discolor at the top? This happened to me recently. It’s been so long since this happened – because we usually eat our ferments so fast – that I had kind of forgotten about the phenomenon.

But I remembered back when I used to keep ferments in a refrigerator in half-gallon jars. Eventually I had some of the top of the kraut go from green to brownish. Or, in this case, a jar of kimchi ended in two completely distinct coloring patterns – the red of the chilies at the bottom and the blah brown cabbage at the top.

It turns out there is a chemical compound that causes this to occur and, thinking back on the occurrences, I think I may have figured out why it happens. Or at least I have a guess.

… 

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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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Lacto-fermented Beets and Turnips

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Fermenting beets can get a bit tricky. Like fruit, beets have a relatively high sugar content that can convert to alcohol quite easily. To solve that problem, lacto-fermenting beets in small quantities with other vegetables such as turnips or cabbage is helpful.

This classic combination of cold-weather root vegetable fermentation makes a lively addition to winter meals that can be lacking in much-needed enzymes and 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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