Fermented Vegetables

Preparing sauerkraut at home is simple and straightforward, not to mention cheap and delicious. This recipe is a variation of the classic sauerkraut recipe—no sugar or vinegar is used. Preparing sauerkraut is great for beginners. How to prepare sauerkraut Here I use green cabbage which is cheap and simple to ferment. Try also red cabbage which…

If you are fond of zesty delicacies, then try this Korean kimchi recipe. It might even become a favorite. The kimchi recipes in this post are simple to prepare and flexible to fit most tastes. What is kimchi? Kimchi can be described as fermented vegetables similar to sauerkraut, just much more zesty. Kimchi recipes come…

Natto is unique—many love it and eat it daily. Others are put off by the smell of ammonia and old socks, and the stringy, sticky texture. True, natto may not be love at first sight, it’s more of an acquired taste. However, many like me have learned to love its somewhat odd personality. What is…

Did you know that raw honey contains probiotic bacteria? Researchers in Lund University, Sweden published findings that wild and fresh honey contains billions of friendly bacteria from 13 different types. The broad spectrum of bacteria types and active compounds all contribute to the unique taste and properties. Use honey sparingly when baking cakes and cookies…

Fermented garlic has a unique taste and properties. Many have asked about how to go about preparing it at home. So if you’re a garlic lover, please read on. Some add garlic when fermenting a mix of vegetables like cabbage, ginger, carrots, and others. In such cases, the garlic taste often dominates the batch. Others (like me) prefer…

Fermenting vegetables in a warm climate is a challenge. Common problems include mold and mushy veggies. However, it’s still possible to prepare great fermented vegetables, though you might need to try and see what works best in your circumstances. Here are a few factors to consider. Temperature A good temperature range for fermenting vegetables is around 68…

Fermented birch sap is very popular in some places like Eastern Europe. As spring arrives, the beauty of nature is broken by bottles and buckets hanging from branches and tree trunks, mainly in birch and maple trees. The bottles are slowly filled with the clear, slightly sweet, watery birch or maple sap. The sap is…

Lacto-fermentation at home creates delicious yogurt, kefir, kombucha, natto, kimchi, and other fermented foods. A favorite is fermented whole tomatoes—something I discovered when I visited friends in Eastern Europe. When you understand lacto-fermentation, you can really be creative. I’ve done my share of mistakes and ruined some batches along the way. This post might help…

Black garlic is unique! The extraordinary complex, sweet taste of black garlic is very enticing. It’s like having healthy sweets! But be aware! once you have got the taste of it you will be irresistibly captured by the dark side. What is black garlic? Most of it is produced by caramelizing fresh garlic—whole garlic bulbs are…

The Turmeric-Ginger Latte is a great, hot drink. It’s absolutely delicious! The main ingredients, turmeric and ginger, are cousins and work extremely well together. These recipes combine two nutritional giants in one delicious drink. Turmeric Ginger Latte tasting notes How does the Turmeric Ginger Latte taste? Served hot, it has a strong, warm, sweet, creamy taste with…