Happy New Year!! While it may technically be a holiday, ferments happen here on every day of the year. Here’s a peek at what’s fermenting!Continue reading “Farm Ferments: New Year’s Day 2021”
Making water kefir is a daily routine for me: I’m either starting a first ferment or second ferment each day. Keeping the grains happy means feeding them properly and regularly, and happy grains make wonderfully effervescent kefir!Continue reading “Farm Ferments: Simple Strawberry (And Grapefruit) Water Kefir”
So you enjoy spicy food, like chili peppers? Me, too. Not only do hot peppers taste great and add a piquant flair to otherwise ordinary dishes, but they have health benefits, too. With poblanos, jalapeños, and habaneros beginning to wilt in the crisper, fermenting them for homemade hot sauce simply makes sense!Continue reading “Farm Ferments: Fiery Pepper Trio”
It was a cold and rainy day…the kind of day meant for indoors pursuits. I had purchased a big, fresh Korean radish (Mu 무) recently, along with scallions, and the time felt right to create something tasty from these ingredients. Having recently met someone who mentioned that she enjoyed kimchi but didn’t make it herself, I decided that some of this batch of Kkakdugi (깍두기) would be gifted.
A couple of months ago, I discovered that a tree in the pig pasture had tiny fruit on it. Yes, the fruit was only about the size of grapes, rock hard, and sour to boot, but I had to look the tree up to find out if the fruit was edible…and, indeed, it was!
What’s more cooling and refreshing on a wickedly hot day than the sweet goodness of ice cold watermelon? (check out the health benefits here) And there are plenty of tasty treats that can be made from the watermelon – including the rinds!