This Week in Fermented Foods

There is this little waiting/dreaming game I do at this time of year in the garden. While I water and see the tomatoes, squash, peppers, cucumbers, and tomatillos flowering; I begin dreaming up vegetable ferment combinations.

Definitely seeing a red and green salsa in there somewhere. Perhaps some summer squash pickles with the gads of garlic chives and parsley we have? Oh, and maybe mixing them all together with a bunch of that garlic we harvested for a gazpacho-type fermented condiment.

I’ll keep watering, waiting, and dreaming until they can be packed away in jars, covered in brine, and buried for longer keeping. And someday, maybe someday, these jars will line our little root cellar.

Free Fermentation eBooks

Because we love these foods so much and because I love sharing them all with you, I wanted to let you know about the latest creative project Stewart and I have been working on.

We have been collaborating with Cultures for Health to bring all of the CFH content together into individual eBooks. Now it’s all packed into one neat little package for your perusal.

Stewart and I have really enjoyed the creative design aspect of this project, so feel free to check them out if you’re interested. And if you’re interested in working with us on any design or writing projects, we’d love to hear from you.

Before we get to the highlights of this week I’d like to invite you to join the Weekly Cultured Gathering…

Maybe you eat cultured food because of the health benefits. Maybe you make it for the art and science involved. Maybe you believe that this age-old practice of souring dough, culturing dairy, brewing beverages, and fermenting vegetables is wonderfully sustainable. Maybe you feed them to your family because of all of the above.

Whatever draws you to the art of fermentation, The Weekly Cultured Gathering is a place where you can find others working towards the same goals as you are. It is a community.

You can join us every Saturday with links to your own cultured food blog posts or, if you don’t have a blog, let us know in the comments what you’re culturing this week.

Fascinating and Tasty Fermented Foods

Ancestral Fermentation: Clabbered Milk – In this edition of Ancestral Fermentation we discuss the simplest of all cultured milks – clabbered milk. No need for a culture starter with this one.

Behind the Scenes at the Chicago Green Festival – Have you ever wondered what it’s like to discuss fermented foods with folks you’ve never met before? Jerri details her fun and exciting adventures from the Green Festival.

Apple-Cinnamon Kombucha – Reminiscent of sparkling apple cider, this bottle of kombucha is packed with fresh, carbonated deliciousness.

Milk Kefir: Learning to Use it Every Single Day – I’m wrapping up the series on milk kefir by detailing how, in order to simplify my life, I use it for all sorts of things on a daily basis.

Now it’s your turn!

Come on over to the CFH blog and join the weekly cultured food gathering. Share your recipes, tips, or what’s culturing on your counter either through a blog link or a note in the comments.

See you there!