The Fermetary believes in preserving the old fashioned ways of growing and preparing foods for better health and taste!
Fermented, probiotic, foraged, organic, grass fed, free range, nourishing, preserved, craft, artisan, slow food, raw, real food, lacto-fermented, nutrient dense whole food, home made, non-GMO, natural fats, the gut’s role in supporting physical and mental health, gaps, gluten free, vegan, sauerkraut, pickles, miso, kimchi, vinegar, yogurt, beer, charcuteries, cheese, bread, kefir, kombucha, chocolate, black garlic....its all good!

Monday, December 5, 2011

Preserved Lemons

Preserved lemons pair well with chicken.  I marinated the bird a few hours before firing up the grill.  Just like capers or olives, they give a nice tangy, salty kick to liven up meats or veggies.  Yellow beets, radishes, and greek yogurt. make a delicious salad.   Make your preserved lemons today and they will be ready in a few weeks!  So simple,  just salt your lemons, and turn daily!
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Home-made yogurt

Raw milk from a local farmer, yogurt starter, and a little time is all you need for this delish dish!  I served it along side french toast and my home made blueberry compote.  Perfect Sunday brunch!  
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Kombucha Scoby

 Kombucha scoobies multiply, pass them on to friends as gifts! Or....contact me and I'll gift you one!
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Horseradish Pickles

These turned out amazing!  Fermented pickles are easy to make & healthy to eat.  All you need is distilled water, non-iodized salt, horseradish, garlic, dill, and a few days to ferment.  Try this at home!!

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