This Week in Fermented Foods

Food fermentation has gone from a fun new science experiment to a weekly necessity in our home. Where I once dabbled in this and that to experiment, it is now becoming a means of preserving food when refrigeration is sketchy, and making medicine from our food that supplies us with the kind of nourishment you just can’t get from a bottle.

And so we continue with milk kefir and vegetables, for now. I go in and out of all the various ferments, depending on the season. Soon we will be moving back into sourdough and water kefir, but for now I’m keeping it simple.

Wanna’ know what we’ve been fermenting?

An Introduction to Ancestral Fermentation – This week I kicked off this exciting series where we’ll examine how foods have been cultured in various cultures and at various points in history.

Preserving My Garden’s Glory Through Lacto-Fermentation – Janet details how she takes fresh garden produce and turns it into delicious, homemade, fermented pickles for snacking and meals.

Yogurt Tzatziki Sauce – This delicious Greek yogurt sauce is perfect with gyros, kabobs, and flatbreads.

Three Tips for Getting Your Milk Kefir Grains to Grow – If you’re struggling with getting your milk kefir grains to multiply, then maybe the three tips that helped me will help you too.

So I’m growing baby kefir grains and keeping up with the fermented veg.

What have you been fermenting this week?