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

bowlkraut

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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Simple Kimchi

Kimchi

Many kimchi recipes call for things like fish sauce, daikon radish or chili paste – all ingredients that can be hard to come by. This recipe for kimchi is simple and can be made with ingredients found easily, maybe even in your own garden…. 

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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

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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