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!

Thursday, March 1, 2012

AM Pickle Prep

Purple Ginger Sauerkraut, Lemongrass Golden Beets, and Dill Pickles prepared all before 8:00 am!


All we need now are a few days of bubbling in The Fermentary!  A good way to tell if they are finished, is when the bubbling subsides.


Do this at home!  A good probiotic kraut will run you minimum $10.00 for a small jar at the local market.  All you need is a food processor and it takes just a few minutes a week to make your own.
Just mix up your brine while chopping and shredding, and scrunching, then jar it.
Check my blog for recipe ideas!  Eggplant, Carrots, Cabbage....  
You can ferment almost anything!!!

Posted by at

1 comment:

Subscribe to: Post Comments (Atom)