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!

Tuesday, January 31, 2012

Lentil-Mushroom Burgers

Chop mushrooms
Mix with cooked fermented Beans and Lentils
Combine with spices and Panko Bread crumbs
Freeze the left over patties 
Fry or Bake & top with fresh Mozzarella
Spread on your bread a garlic, parsley & jalepenos combo for an added kick
And raw beets
And onions
 I LOVE MEAT, but this burger....Is AMAZING!!

Saturday, January 28, 2012

Fast Food: Grass-fed Lamb

15 minutes-DONE!  Season your lamb, sear it on a VERY hot pan, then turn down the heat for the remainder of the time... be careful not to overcook.  Grass-fed meats are leaner and therefore cook faster! simultaneously broiling tomatoes.  Give the lamb a few minutes to rest before you cut into it.  Once the tomatoes begin to pop, they are done.  Toss the tomatoes with balsamic vinegar, fresh garlic.  The hot tomatoes steam the garlic to perfection.   

Friday, January 27, 2012

Mushroom-Artichoke Lasagna

Layers of Mushrooms and Artichokes
                                                             And 4 types of cheese
                    Baked in a square cast iron pan.  Bonus=Everyone gets an end piece!
                         Topped with Rima's parmesan!  Aged 16 months and full of flavor!
                                               Squeeze of lemon and it's and ready to eat!

Thursday, January 26, 2012

Make your own KRAUT!

Make your own "pro-biotic" Krauts!  In just a few minutes, I made my own fennel kraut.
With the help of my mandolin I grated apples, fennel, and green cabbage.
I crunched up the mixture using my hands, salting (non-iodized) along the way.   This releases the water in the vegetables, and creates the brine that it will ferment in.
After I had enough liquid to cover, I tossed in fennel seed, juniper berry and pepper berries.
I add a water filled jar to help weight it down, I need a bigger one....and will switch it out when I find one.  The kraut will sit in a dark cupboard until it stops bubbling and tastes just right.  My guess is that it will take a little over a week, we'll see.  I cover mine with a cloth so no bugs can get in, while it is fermenting.  Once the kraut is ready it goes into the fridge with an air tight lock.  This one will pair well with barbecued meats.  I can't wait!

Wednesday, January 25, 2012

Crab Tacos

My fermented spicy carrots are finally ready to eat!  Spicy fermented carrots, crab, cabbage, lime, cilantro, parsley,  and mozzarella cheese on a fresh corn tortilla=wonderful combination, and a definite repeat!

Tuesday, January 24, 2012

Turmeric Rice and Ginger Kraut for breakfast!

This was the most delicious breakfast my lips have ever met!  It is a combination of my ginger kraut, turmeric and sesame spiced rice, cranberry kraut, fresh jalepenos and avocados, and roasted seaweed.  I sprinkled a little raw coconut vinegar on top for an added kick.  What a meal!  And so easy!!!

Turmeric, my new favorite spice! A friend of mine was in town last week and made a delicious Indian dish for my husband and I.  He taught me that in order to "open up the flavor" one must drop the turmeric into a really hot pan of oil, otherwise it has no flavor.  Since then, we have had spiced rice and lentils.  Here are even more reasons to love it, see below.

I found the following "20 reasons to add turmeric to your Diet" here:

1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.
3. Prevented breast cancer from spreading to the lungs in mice.
4. May prevent melanoma and cause existing melanoma cells to commit suicide.
5. Reduces the risk of childhood leukemia.
6. Is a natural liver detoxifier.
7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain.
8. May prevent metastases from occurring in many different forms of cancer.
9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.
10. Has shown promise in slowing the progression of multiple sclerosis in mice.
11. Is a natural painkiller and cox-2 inhibitor.
12. May aid in fat metabolism and help in weight management.
13. Has long been used in Chinese medicine as a treatment for depression.
14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.
15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.
16. Promising studies are underway on the effects of turmeric on pancreatic cancer.
17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.

18. Has been shown to stop the growth of new blood vessels in tumors.
19. Speeds up wound healing and assists in remodeling of damaged skin.
20. May help in the treatment of psoriasis and other inflammatory skin conditions.

Monday, January 23, 2012

Fire Sauce

5 types of hot peppers, garlic, brine, and a few weeks of bubbling is all you need for tasty supply of fiery and healthy pro-biotic hot sauce.  After it ferments, run through a mesh sieve, bottle and store in the fridge.  Enjoy with every meal!
Did you know that hot peppers contain 357% more vitamin c than an orange?  

Friday, January 20, 2012

Fermented Daal

Fermented red lentils....

Make a delicious daal!  
Heat your sesame oil, add turmeric, cumin seeds, ginger, garlic, onion, cayenne, and a few other secret spices...combine with lentils, simmer and serve.  Unbelievably delish!

Wednesday, January 18, 2012

Fermented Eggplant

Chopped eggplant, celery, parsley, garlic, cayanne, and peppers...
                                            Mixed and salted, a few spoons of whey....wait....
                                             ready to eat in a few days....I am so excited!

Thursday, January 12, 2012

When you can't have a beer...try Kombucha!

You can always have a brew....

So good, I had another mid-day kombucha, right from our kegerator!  Try brewing your own!  I have scobies for anyone in need.

Wednesday, January 11, 2012


So a few weeks back, I dedicated one Saturday morning to making Lithuanian dumplings (koldunai).  A few hours of rolling and stuffing was so worth it.  At least 4 meals made in less than 15 minutes has been great for busy days!  Dressed with home-made kefir instead of the usual sour cream-butter sauce, and crisped bacon bits...even easier, faster, more delicious!

Monday, January 9, 2012

Spicy Carrots

Love my processor!  Carrots, onion, and jalepeno, chopped in seconds!

Cabbage Rolls

Whipped up some bone broth, wrapped seasoned grass-fed beef balls in winter cabbage and simmered!

Cold Kefir Borscht

Home-made kefir with organic beets, cucumbers, scallions, dill, farm fresh hard boiled eggs!  Make your own kefir: take a cup of your old kefir, and add it to boiled and cooled raw milk, let sit out for a day or two depending on the weather and drink up!  Full of pro-biotics and good for the gut.

Sour Dough Corn Crust Pizza

Backyard herb sauce brushed onto dough that had been fermenting a few days

                             topped it with a medley of mushrooms
                             with a scallion mixed in..........
                            Sprinkled goat cheese, mmmmm,
                            next time it will be home made chevre!

                             Baked it on a stone, then it went right into my belly!

Fresh Yogurt Cheese

Strained fat free greek yogurt for a few days to separate the whey from the curd, saved the whey for fermenting, salted and stored.  Used in place of cream cheese.  Unbelievable!!

Shagbark Brews!!

Hopp-less Rye, Backyard Orchard Cider, Dusseldorf Dream
These are top secret recipes.  

Ginger Kraut

Making sauerkraut is so easy, I find it crazy that anyone pays so much for the stuff.  Mix some non-iodized salt into your chopped cabbage, add whatever spices you wish, and wait a few days...