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Foolproof Lacto-Fermented Mayonnaise
When you make your own fermented mayonnaise you can control the kinds of oils used and can even make it a probiotic-rich condiment with whey or a starter culture.
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Lacto-Fermenting Squash, Pumpkin, And Other Winter Vegetables
Just because the warm summer months have passed doesn't mean you can't get your fix of vegetable fermenting. Follow these tips and recipes for an abundance of fermented veggies this winter.
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Blog Post: Five Minutes to Cultured Veggies
The cutting board and knife were already out and dirtied from chopping, so why not throw together a batch of fall fermented vegetables?
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Blog Post: Homegrown & Fermented Garlic Cloves
Garlic, garlic, garlic! Marveled for its nutritional punch and medicinal properties, who doesn’t enjoy garlic? My garden boxes are full of the one crop I can successfully grow.
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Blog Post: Making Napa Cabbage Kimchi
Kimchi is a fermentation style that originated in Korea. It is often served with every meal. When many Westerners think of Kimchi, they automatically think of Napa Cabbage Kimchi. While Napa Cabbage Kimchi is made in the Fall, Kimchi can be made with many different vegetables year-round. Making Kimchi has always been a family activity and was traditionally stored many months in large earthenware vessels in the ground, called Onggi.
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