Peripatetic philomaths…focusing on what's really important, eating ethically and cleanly, fermenting, foraging/wildcrafting, practicing herbalism, and being responsible stewards of our land. Sharing our photos, musings, and learnings. Still seeking our tribe.
I think kohlrabi is a misunderstood and underappreciated root vegetable. It’s homely, sure, but under that gnarly-looking exterior is crisp, juicy, and flavorful flesh that puts boring (mainstream) veggies like carrots and potatoes to shame. And it really shines in the probiotic goodness of sauerkraut!
This is the season when water kefir really shines: it’s hydrating and delicious, and wonderful after a bit too much time in the heat. Citrus adds bright flavors to the kefir, but when you turn plain orange kefir into orange cream, it kicks it up several notches!
Interested in trying to ferment something? Start with sauerkraut. It’s very easy and packed with probiotic goodness (and antioxidants, vitamins C and K, and other nutrients, thanks to the cabbage). Just find a nice – preferably organic to avoid chemical residue – medium cabbage and start fermenting!
So what do you when you find a big basketful of “overripe” peaches at the farm stand for a great price? Snap them up, of course, and make tasty eats and drinks with them…like the probiotic goodness of peach water kefir!
My water kefir grains are happy. I know this because they’ve been multiplying enthusiastically. Almost too enthusiastically…but I appreciate the work they do to transform fresh-cut pineapple (arguably the byproduct of pineapple peel wine!) into refreshing probiotic soda.
Why do root vegetables like rutabagas get a bad rap? They’re nutritious, tasty, and, properly stored, can stay edible for a long time. It must have something to do with their plain appearance – no flash, no glitz, just “what you see is what you get”. And, because I like their lack of pretense (and their flavor), I’m making them into a probiotic delight. Join me on this kimchi-making journey!