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.

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Napa Cabbage Kimchi

Napa Cabbage

From the Editor: Please welcome Eve, CFH Customer Support Representative and Cultured Kitchen Keeper.

Kimchi is a fermentation style that originated in Korea. It is often served with every meal. When many Westerners think of Kimchi, they automatically think of Napa Cabbage Kimchi.

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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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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

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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.

More Posts - Website