"When a people who have been brainwashed since birth, forcefully colonized, and illegitimately ruled by a colonial power, throw off the shackles of that colonial power, it is properly called a revolution." - Michael Bunker "Surviving Off Off-Grid: Decolonizing the Industrial Mind"
Location: Ozarks zone 7 alluvial,black,deep clay/loam with few rocks, wonderful creek bottom!
posted 8 years ago
Cute picture! congratuations on your ferment!
The only lacto-fermentation recipes I have used are from "Nourishing Traditions" by Sally Fallon. The ones I've tried have been delicious but we have never tested how long they keep because we eat them up...including help from grandkids.
"We're all just walking each other home." -Ram Dass
"Be a lamp, or a lifeboat, or a ladder."-Rumi
This is a great idea. I read "Nourishing Traditions" and loved it. We should take those ideas and experiment with them. I am a newbie, but when I get going I'll share my results. Good work!
Congratulations. It's a great feeling when you make your first batch. I second getting Nourishing Traditions as it is packed with more delicious lacto/fermented recipes. I like her naturally fermented sodas.
Awesome! Congrats on your first ferment, and way to go sharing the joy with your little guy! We do sauerkraut, mayo, and ginger-ale from Nourishing Traditions, and homemade ketchup from the blog Nourished and Nurtured. Kombucha is our favorite, though! It is so easy (you only have to "take care" of it once a week), and my little ones love it. I don't even like the taste of Coke anymore, now that I've gotten use to Kombucha. Happy fermenting!
sauerkraut definitely a fun, easy, tasty one. All you need to do is chop up some cabbage, place it into a bowl, and periodically sprinkle sea salt over it. Once all the cabbage is chopped, smash it into a wide-mouth jar until the brine rises above the cabbage. There should be enough moisture in the cabbage itself for this, then place a place or other flat thing on the top and place a weight (or another smaller jar full or water) on the top to keep the brine above the cabbage. About a week later you have sauerkraut!