“Can we have those huge pancakes again for breakfast?” Elijah asked the other day. I knew the ones he spoke of – they were tangy and fluffy and, most important to a growing ten-year-old, as big as a plate. He ate two of them and probably had a snack an hour later, if I recall…
When we were eating Matzo for Passover everyone in the family kind of hinted that maybe homemade crackers should be a regular deal. For some reason I had it in my head that this was much to laborious a process to become a common food in our home but really, it’s not. Especially since I…
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…
