November 4, 2013 in Fermented Vegetables, Fruits & Condiments
Note from Shannon: Please welcome Janet Creasy, Cultures for Health Content Writer and Cultured-Kitchen Keeper.
It is that time of year again. Fall is settling in and winter is upon us and many folks are getting their flu shots. What a pristine time to begin eating more fermented foods and getting your body “machine” in tip top shape to ward off the winter bug blues.
Why not take some of the fall bounty of fruits and vegetables and ferment them? Try to get the freshest, organic items. In my house, I do my best to get them straight our of the garden. Fermenting fruits and vegetables will extend their refrigerator life but that doesn’t happen in our house as they are usually eaten right up!
Here is a simple, fall recipe that leads you on the way to better health and it tasty too! Spread it on sandwiches; drizzle over salads and soups or consume right out of the jar (that is what usually happens in our house).