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!

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!


  1. I would like to know if anybody has ever tried this. I'll go to an asian food store and purchase the cheapest dried but not clean seaweed havent done it in a while. it use to come in 8 oz bags hope it still does I'll clean it then dip it in a previous landfare lactic acid brine, I've never used whey the cows won't either. then place it in my cabnit it takes months but ultimately will reconstitute to look something about like what It looked like in the ocean, except it tares easily, melts in your mouth but not in your hands taste like a pickle and is loaded with phyto nutrients it's surreal sit ubu sit!

  2. How did you eggplant turn out??