While I culture many foods, I thought I’d talk about some of the foods that can always be found in my fridge and why. Each of these foods makes it quick and easy for me to add cultures to a meal without extra planning since they are always on hand.
From the Editor: Please welcome Sarah, CFH Customer Support Rep and Cultured Kitchen-Keeper.
I began my fermentation journey around seven years ago with a new baby and the book Nourishing Traditions. That is when I slowly accepted that I could, in fact, put food on a counter top – not a refrigerator – and let it go through a natural process that would benefit my health.
Since then, I’ve read many of the books in this genre and have shared them with others who take an interest in this little hobby turned every day practice. Today, I thought I’d share a few of my favorites with you. Included in this list are books for complete newbies, those interested in sustainability, and folks like me who find the historic and cultural role of cultured foods fascinating.
It’s starting to warm up here in Central Texas; so many changes happen at this time of year. We are hoping to soon plant beans, squash, melons, and sunflowers along with other heat-loving crops. The wood stove isn’t being used and now holds jars full of wildflowers picked by my blue bonnet-loving five year old.
Things in the kitchen are changing as well. The door of our cabin, which leads directly to the small kitchen, is usually swung wide open for much of the day. I’m trying to use the oven less and less, while making stove-top meals, solar oven meals, or cold meals more often. And, of course, the ferments I work with change as well.
I tend to pick up a few different ferments in the summer than I do in the winter. Likewise, I drop a couple of ferments for one reason or another – usually having to do with the heat. This shift has quite a few reasons, and benefits and today I thought I’d share them with you.