1 HOUR PREP TIME 1-3 WEEKS FERMENT TIME 0.5 GAL. YIELD Most people have probably eaten, or at least heard of, sauerkraut. You know, that crunchy, sour shredded stuff that gets loaded on bratwurst, kielbasa, hot dogs and all sorts of other sausages. Or maybe you have seen it served as a side with a … Read more
Many people have a love-hate relationship with ceramic fermentation crock weights. Their heft and shape is great for providing substantial, full-coverage submersion of fermenting foods. However, the unglazed nature of the weights can cause issues like lingering smells and even mold if not properly cleaned. Most ceramic fermentation crock weights are unglazed, so special care … Read more
FIZZY, FERMENTED TEA Kombucha is mildly effervescent fermented tea beverage that can be primarily sour or sweet depending on the recipe and length of time left to ferment. Kombucha has recently seen a surge in popularity, similar to other fermented foods like sauerkraut, kimchi, and pickles, thanks to the health benefits associated with consuming them. Specifically, … Read more
VINEGAR VS. LACTO-FERMENTED PICKLES Chances are you’ve eaten pickles, or “pickled cucumbers”, before. But do you know what it means for something to be pickled? Pickling is a process that preserves foods in one of two main ways. The most common way (think store bought pickles) is to preserve the cucumbers by immersing them in a vinegar solution. … Read more
SAUERKRAUT, AKA “SOUR CABBAGE” Sauerkraut, which literally translates to “sour cabbage”, is a Germanic dish made of finely chopped cabbage that has gone through the lacto-fermentation process, the same process used to make Kimchi and Dill Pickles. That preserving process, which requires the help of unrefined mineral-rich salts, gives Sauerkraut its distinctive sour flavor and long … Read more
SO… WHAT EXACTLY IS KIMCHI? Napa Cabbage Kimchi is a traditional fermented side dish native to Korea. It is made with a variety of vegetables and seasonings, most notably napa cabbage and Korean red pepper powder known natively as gochugaru. These ingredients go through lacto-fermentation, the same process used to make dill pickles and sauerkraut, … Read more