How We Like Our Fermented Vegetables

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Fermented vegetables have a frequent place at our table. We eat them in a host of different ways – from a topping to whatever it happens to be that we’re eating to incorporated in a host of tasty dishes. Given the variety of flavors you can create with fermented vegetables, they can be one of the most versatile items in your kitchen.

But they need to taste good in order to work well as an ingredient or standalone food item. Over the years I’ve found that our family has a preference for certain aspects of fermented vegetables and when these are lacking, we’re not nearly as excited about them.

Here are a few of our prerequisites and how we achieve them.

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Naturally Fermented Salsa

Salsa

This salsa tastes so fresh and delicious, you’ll never want to go back to salsa in a jar again.

Mishti Doi

Mishti Doi

Several months ago while reading our article for yogurts around the world, I noticed we didn’t have a recipe for the dessert called mishti doi. Mishti what?

Two Cheeses, One Day: Cottage Cheese

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I got to spend all of today hanging out with one of my favorite people, Jerrilynn! We got together to make traditional mozzarella. However, when she got here I realized that I had more milk than we needed, so we decided to make cottage cheese at the same time. Two pots of cheese in five… 

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Weekly Cultured Gathering: August 23

blog gathering

Donna at Cultured Food Life has an interesting article called Kombucha – Healing My Addiction.  In it she goes through some of the symptoms she had after drinking certain types of pop and how Kombucha was the ultimate solution.  How about you?  Have you switched to fermented beverages for a carbonated and healthy alternative?