Greetings members,
‘Tis the season for making kraut and other fermented goodies! Some of our favorites ferments around here are simple green cabbage sauerkrauts, Kim chi, and Beet kvass. And in the summer we love making fermented half sour pickles. These are all classic ferments, but did you know about the many other vegetables you can ferment? Garlic, cauliflower, carrots, kohlrabi and onions all make great ferments. If you’re looking for a book with lots of information about how to ferment plus loads of recipes, I highly recommend Fermented Vegetables by Kirsten and Christopher Shockey. Recipes such as Hot Smoky Sprouts (Brussels sprouts) or Onion Chutney could be filling up jars in your kitchen this fall for a winter of delicious condiments and great gut (and whole body) health.
Happy probiotic making!
Anna
