Clean Eating: Homemade Vegan Dog Food

Clean eating is important to us; we limit processed food (and avoid fast food completely) and raise most of our own pastured and free range meat. We do this for both pragmatic and philosophical reasons: we want to ensure that what we eat won’t adversely impact our health, as well as being ethically acceptable to us. While we’ve radically changed how we eat, we’ve still been feeding our dog, Freya, conventional food – premium conventional food, but still commercially-produced products. It’s time for that to change. Continue reading “Clean Eating: Homemade Vegan Dog Food”

Ferment Update: Bell Peppers

It’s been a week, and the lacto-fermented bell peppers are coming right along. I burp them a couple of times a day to release some pressure, and am always happy to see the bubbles rise from the bottom of the jar to join the fizzy head at the top!

This particular recipe uses kombucha vinegar – something I keep a lot of on hand all the time – and it consistently creates a very active ferment. This time, I didn’t fill the jars quite as full…so neither overflowed and made a mess. Restraint pays off! Continue reading “Ferment Update: Bell Peppers”

Farm Ferments: Kkakdugi (깍두기) – Korean Radish Kimchi

These jars of Kkakdugi will magically transform into probiotic goodness

Sometimes, food that smells really funky tastes incredibly delicious…like the Korean fermented vegetable dish called kimchi. I suppose kimchi may be an acquired taste: it’s fragrant with garlic and fish sauce, odors that some may find offensive – and it’s delightfully spicy. As a ferment, it’s full of probiotics, and the fermentation process lends it a piquant tanginess that teases the palate. In the past, I’ve purchased very fine pre-made kimchi from Korean stores, but why buy when you can make it yourself?

Continue reading “Farm Ferments: Kkakdugi (깍두기) – Korean Radish Kimchi”