FERMENTATION CROCKS VS. MASON JARS In the world of food fermenting, there are countless products on the market designed specifically to help fermented food lovers make perfect batches of sauerkraut, kimchi, pickles, kombucha and other fermented foods every single time. On the cheaper end are mason jars and other food-safe glass vessels, often assisted by add-on products like fermentation … 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