Farm Ferments: No Waste Watermelon Rind “Pickles”

Sunshine in a jar

Seeing a shelf full of ferments-in-progress never fails to brighten my day: the colors, the sense of accomplishment, and the anticipation of enjoying the fruits of my labor all play a part. Today, I gaze at the lovely jars of watermelon rind pickles just beginning their transformation and smile.

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Ferment This: Đồ Chua (Daikon & Carrot Pickles)

One of my favorite parts of the delicious Vietnamese sandwiches called bánh mì is the pickled veggies: they’re lightly salty, tangy, and sweet, a wonderful combination that complements the other sandwich ingredients perfectly. Also great in other dishes, like bún (vermicelli noodle bowls), this is a versatile condiment to keep on hand.

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Farm Ferments: Hands-On Kimchi

I’m just guessing that there may be some people out there for whom having hands redolent of garlic, fish sauce, and gochugaru (고추가루) would be unappealing…but I actually find it rather pleasant. Why? Because I know it means some delectable variety of kimchi is underway. In a couple of weeks, the nascent kimchi – currently salty and crisp – will be perfectly fermented and full of probiotic goodness.

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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”