Quarantine has encouraged all kinds of culinary experiments. Has anyone noticed this week’s internet craze of sourdough bread making? I love how many people are exploring their food, reducing waste, and doing more with less in the kitchen.
My current favorite at home ferment … K I M C H I!!
You can ferment just about anything – nuts, grains, milk, vegetables, meats, fish, the list goes on. Eating fermented foods fills your gut with beneficial bacterial and supports overall immune function.
There are different approaches to fermentation: wild fermentation (or spontaneous fermentation), lacto-fermentation, and culturing. Each approach is used for a specific outcome and depends on what you have in your kitchen. I make recipes that do not require a starter. This article by Nourished Kitchen outlines when starters are necessary and when they are not.
If this if your first go (and you do not have a starter of any kind) keep it easy, make sauerkraut. Sauerkraut is great training wheels and will jazz up your morning eggs. If you are ready for the next level, try the Vegan Kimchi recipe below … turns out e v e r y time!
Please note, not everyone can easily consume fermented foods and should you be consuming fermented foods for the first time, go slow. Going too fast may produce some digestive excitement.
Sauerkraut by Pioneer Woman – cabbage, salt, and sanitized jars – can’t get easier than that!
Vegan Kimchi by Minimalist Baker – please note procuring these ingredients may not be feasible right now, bookmark this recipe and circle back.
If you have been fermenting for a long time (and use starters/cultures), post photos to our Facebook page. We want to see your creations!
This newsletter cannot begin to cover the vast world of fermentation and food prep from home. Want more on fermented foods, batch cooking with nonperishables, windowsill gardens? Join Rebecca and I Monday, May 4th for a Free Webinar.
Talk soon,
Kate
