3001, 2022
2607, 2021
How to pressure can meat
Many feel a bit daunted by the idea of pressure canning anything. They worry about safety from botulism, or that the pressure canner will blow up. Throughout my 30 minute tutorial, you’ll see that pressure canning doesn’t have to be scary. The rules are typically the same for pressure canning meat or pressure canning vegetables. The only difference is the end product as vegetables tend to turn out rather mushy,
1501, 2021
Lacto-fermented Siracha
So let me let you onto a little secret about our family. My husband Loves siracha just as much as I Dislike peas. My son and I tease my husband relentlessly that he would put siracha on just about anything. So then my husband and son get to tease me relentlessly because I will not eat peas. I will not eat peas, here or there, I will not eat peas
1401, 2021
Lacto-Fermented Mint Celery
Wow. Never did I think I would like celery as much as I do now. Celery, much like carrots, always tends to taste bitter to me. Unless I throw it in a tuna fish sandwich, homemade soup, or stew or hide it in some other way I rarely eat it. This past summer since I found this recipe and I had leftover mint in the garden at the end of
1201, 2021
Lacto-Fermented Sauerkraut
My all-time favorite food to process is sauerkraut! I love Lacto-fermented sauerkraut. We make our own homemade sausage or brats so Lacto-fermented sauerkraut goes right along with those types of meals. The key to Lacto-fermenting any veggie at home is to always remember the following: #1. Lacto-fermentation is simply a controlled decomposition of vegetables. #2. Make sure your veggies are completely covered by the liquid. Those veggies not covered have
1201, 2021
Lacto-Fermented Salsa Verde
Since this year’s tomato harvest was almost a complete dud but I did have a lot of tomatillos available we went with a Lacto-fermented Salsa Verde. I do have to say, I almost prefer Lacto-fermented salsa on my burritos or fish tacos instead of canned salsa (or worse, store-bought salsa. 🤢). The key to Lacto-fermenting any veggie at home is to always remember the following: #1. Lacto-fermentation is simply a
1201, 2021
Five great reasons to include Lacto-fermented foods in your diet
Long ago when people were growing and harvesting food there simply wasn’t the technology we have today to preserve it. Food preservation through fermentation has been around since at least 10,000 BCE. It has been speculated that it originally was just a happy accident. An individual left food out and the food fermented. Later when it was eaten, individuals discovered that they did not get sick. The flavor of the
1201, 2021
Lacto-Fermented Radishes
Like carrots, radishes are not a favorite of mine when they’re fresh but I really love them fermented. There are so many ways you can flavor them too which really makes them versatile. The key to Lacto-fermenting any veggie at home is to always remember the following: #1. Lacto-fermentation is simply a controlled decomposition of vegetables. #2. Make sure your veggies are completely covered by the liquid. Those veggies not
1201, 2021
Lacto-Fermented Kimchi
Lacto-Fermented Kimchi is one of my favorite foods to eat, and if you throw in a big dose of cold weather, I like it even more! There is something about eating a bowl of spicy kimchi, a hot, steamy bowl of Sokkoritang, and a cup of hot green tea on a winter day that speaks to my soul. Kimchi is somewhat similar to German sauerkraut however we have more ingredients
1201, 2021
Lacto-Fermented Carrots
I only became aware of Lacto-fermented carrots after I had read a magazine from a Health Food store here in Fairbanks. My curiosity was piqued because honestly, carrots are not a favorite food of mine. I like them somewhat cooked, don’t really prefer them raw so I’m always limited on what I will do with carrots. Most times they end up going into homemade stew or soup. Now, the great
