Using sound judgment to be more self-reliant.
First off, I make no claims that this is authentic Korean kimchi – but it is tasty. The recipe is adapted from the original “Wild Fermentation” book by Sandor Katz. He called it “Baechu (Cabbage) Kimchi”.
We decided to give the recipe try last year when we had a bumper crop of cabbage and an assortment of other bits like snow peas and radishes. Thus, “clean the garden kimchi” was born.
…These dilly beans are fermented with salt (like sauerkraut) to add a probiotic twist to this easy recipe. Try them for snacking, as a condiment with heavy meals, or in your Bloody Mary.
Note: If you’re looking for a recipe for canning, check out “Pickled Green Beans“, which is a vinegar pickle.
…Mead may be the world’s oldest alcoholic beverage. Many modern versions are just for enjoyment, but we’ll show you why (and how) to brew old school (naturally fermented) mead.
Why naturally fermented? Beyond the unique flavor possibilities of wild ferments, they also have probiotic and potential medicinal qualities. In a world where antibiotic resistant bacteria are becoming a growing problem, our old ally and “drink of the gods” may come to our rescue again.
Read on……
There’s never better a better time to learn how to safely preserve food at home. Home food preservation helps you stock up and save money, whether you’re growing your own food or buying in bulk. It adds variety to meals, and the flavor of home preserved foods can knock the socks off of most commercial offerings. You control what’s in your food.
This post will give you an overview of different home food preservation methods, so you can decide which options work best for you….
