So today is the day that Traditionally Fermented Foods is available to all. To mark the occasion, I just wanted to share why, when my publisher asked me what I wanted to write about, I chose food fermentation. The thing about fermented foods that I would tell everyone, if I could, is that there isn’t…
I realize that this may be a widely debated topic, both on the internet and in various fermentation books. So I want to preface my take on it by sharing where I am coming from. I see vegetable fermentation as an absolute gift to the homesteader. It creates a food rich in enzymes and probiotics, is…
In feeding this family of mine, I can’t tell you how many times the sourdough starter has come to my rescue. We used to use fruit and nuts primarily as snacks but that can get really pricey with growing boys and whatnot. I’ve tried to stretch them out to stop snacking all together, putting loads…
One of the things about fermented vegetables that continues to astound me is just how useful they are. Traditionally Fermented Foods launches next month and looking through the Vegetable Chapter, I find a few themes. One is that I really want people to know how delicious fermented vegetables can be. There are a bunch of…
