Fermentation Friday

There is so much fermentation information flying around the blogsphere lately! Is your head spinning yet? Mine is! So today instead of talking about the science or the whys or the why not’s I’m going to share some recipes for yummy fermented foods. After all that is the whole point! Yummy, gut healing, foods. You can see some I did recently above.

Ok I lied. One little article on a fermenting detail with a smidge of science in it. KerryAnn explains why weighing your salt matters and why you need to get the salt just right for your ferment. Do you have a scale? I have picked up a digital scale at a kitchen discount store that measures both grams and ounces and while I don’t use it every day some things just need that sort of precision and ferments is one of them.

So go read about Salt and Lactofermentation then come back here for some yummy recipes.

 

Back so soon? Ok lets start off with a couple of drinks from Lydia who blogs at Divine Health. Milk Kefir in the Pickl-it and Beet Kvass in the Pickl-it. These are such gut healing basics that everyone should learn how to make them sooner rather than later. I have not done either one in the pickl-it at this point so I’m glad Lydia has worked out the details for me. I’ve got some beets just waiting for me to ferment them. I’m intrigued by her addition of ginger and lemon in the beet Kvass and can’t wait to try it. Yes you smart readers are right. Beets are high oxalate. I promise to only have a little bit at a time.

 

If you aren’t dealing with oxalate issues you can make up these Garlic and Dill Carrots that Jessica of Delecious Obsessions came up with. I’m sure you could eat a coin or two on a LOD but it sounds like I wouldn’t want to stop there. Aren’t they gorgeous? I may go ahead and make some up for the members of the family not on the LOD once the fall carrots come in from our CSA.

 

Now comes the recipe I am most eager to do myself. Cultured Watermellon Rind. But I do have fond memories of my aunt’s famous sweet watermelon rind pickles so I plan to make at least some in a sweet version. Stay tuned here if you like them sweet because if they come out good I’ll be sure to share it.

And last but far from least some fermented red onions from Melanie at Pickle Me Too. I have some fermented green onions that I made earlier this summer when green onions were in season and they get some mellow in the fermentation process. I’m sure these are delicious. And these are GAPS and LOD legal with no hesitations!

Ok one more post that isn’t a recipe but she is just so funny! Go read it and laugh! (and try to blush at least a little bit. Ok?)

Are you a Fermentation Floozy?

Tomorrow is the day for the weekly farmers market closest to my home. I know I’ve got some new ideas for what to pick up and preserve for winter now and I hope you do too.

What new ferment looks the most intriguing to you this week?