Fresh local cauliflower is available this week, which means, it’s time for lacto-fermented cauliflower!
Fermented Cauliflower-Chou-fleur fermenté
Fermented Radishes-Radis fermentés
Being the season of fresh fruits and veggies, now is the time to prepare these little gems for the coming winter months! Naturally lacto-fermeted radishes… So simple to make and so delicious! Clean and cut the radishes, pack into a Mason jar and cover with brine. I use a wide-mouth Mason jar and use a regular lid covered with glass beads to keep the radishes covered.
Lacto-Fermented Salsa
My second time making this recipe, inspired from the Lacto-Fermentation ebook from Cultures for Health, and it is awesome! I used half and half orange and yellow sweet peppers this time, along with celery leaves, fresh basil and juice of one lime. I let it ferment for 3 days; condo is warm at this time of year. I use pickle pebbles and pipes.
How to Make Tempeh
Tempeh is becoming increasingly popular as a healthy alternative to meat. Last fall, I began a wonderful journey of exploration into the world of homemade tempeh. After a fair share of hits and misses, mostly hits, I seem to have come to a method that works well, and makes yummy tempeh!
Sauerkraut
Recently, I renewed a practice I had many years ago: homemade sauerkraut, or, naturally lacto-fermented veggies. More and more we are hearing of the powerful health benefits of lacto-fermented foods, and they are so easy to make! The Cultures for Health folks have a wonderful free eBook on the subject. I think I eat a scoop of sauerkraut with almost every meal… so yummy! Another excellent source of information on fermentation is Wild Fermentation by Sandor Katz, which I use as my reference guide for measurements and seasonings.