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Culture Your Salad
A salad can be a side dish, an appetizer, a palate cleanser, or the main meal. It can be a way to feature seasonal produce, stretch special foods, or clean out the fridge of leftovers. And salads are a great way to introduce people to fermented foods.
The part that brings the salad together and elevates even plain lettuce to an exciting side, dressing has endless variations! Go with old favorites or get adventurous. Dressing will keep for at least 2 weeks, so having some choices on hand is easy.
Pickled foods are as much a part of salads as dressings. Many of the standard salad additions were traditionally fermented.
Cheese is a salad topping favorite. From feta to blue cheese to parmesan, making cheese at home is satisfying and delicious.
Croutons provide texture and taste to salads. They are also a great way to use up stale bread, or loaves that didn't turn out quite right. To make croutons, cut sourdough bread into cubes and dry overnight. Toss in a hot pan with butter or oil. Season with garlic, onion and herbs to taste. Or serve some sourdough crackers with your salad. Sourdough Onion-Caraway Sprouted Rye Crackers and Whole Grain Gluten-free Sourdough Crackers pair well with many salads.
The green in a salad doesn't all have to come from lettuce. Sprouting is simple and inexpensive to do at home.
Meat or Egg Salad
For a vegetarian or vegan salad, try culturing soy or other beans for a protein boost.
Whether for a lunch, a light dinner, or the star of the next potluck party, these salads are both healthy and delicious!
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