Tag Archives: lacto-fermentation


I’m always on the look out for low sugar alcoholic beverages. I love a good sauce, but I try to moderate my daily numbers of carbohydrates. This is a simple recipe for what I call: THE KRAUTINI One or two fingers of vodka (or gin) A generous splash of bright pink sauerkraut juice Water or

When molds (and pigs) attack…

This post brought to you by pain medication….I surprised our boar in the dark last Friday morning, and have a hole in my shin to show for it. Sitting on ones bum with a swollen, elevated limb seems to be a perfect opportunity to blog; please blame any editorial errors that follow on the drugs.

Zippy food accessories

Condiments are essential. What is rice without tamari? A burger without ketchup? A salad without dressing? Borrring! Potent little jars can help a busy cook easily be a good cook. Sauces and toppings are excellent ways to introduce unfamiliar palates to the varied and pronounced flavors of fermentation. A fermented jar of food flavoring has

Lacto-fermented cabbage – aka – Sauerkraut or Kim Chee

Fermented cabbage is the most versatile side dish I know.  The sour flavors compliment such a wide variety of foods, and the particular flavor of the cabbage can be modified with any number of spice combinations. From my fermentation diary, where I record when and what I’ve subjected to the action of microbes, here’s a

Pickled peppers

If only I had a peck of these wonderful peppers!  A peck is two English gallons, which are quite a bit larger than US gallons.  We bought these beautiful peppers from a local farmer/neighbor and spent a few hours cutting them into strips and carefully placing them into brine filled jars. We ended up with

Kraut and cream

A simple solution to a well-aged and possibly too-tangy jar of kraut?  Add some cream.  I believe this is the original cole slaw.  It’s the only kind I’m interested in eating.  Raw cabbage makes me bloat.  Fermented cabbage does not.  I use red cabbage for my kraut, this makes that eye popping pink color of

Dilly turnips

Today I retrieved from the cellar a gallon of halved turnips, harvested and placed in brine in June.  At the time, we were sick of turnips, having had a bumper crop of them.  They’re a user-friendly, frost-tolerant, early spring/summer or fall/winter crop, fast growing (and therefore not bitter) as long as the soil is moist.