Monday, June 11, 2012
These are several combinations of any of these veggies: cauliflower, vidalia onion, radishes, scotch bonnet peppers, scallions, sweet red bell peppers, garlic, and serrano peppers. My goal is to get some of those great probiotics into our daily meals, use fermented foods as a side condiment to our regular food, and to get our "gut" (digestion) healthier and more robust.
I have two great references for fermenters...the first is the Shagri-La of all fermenting books authored by Sandor Katz, entitled The Art of Fermentation. It's comprehensive and so engrossing I can hardly put it down EVERY time I pick it up to read! You need not be experienced at all to enjoy and begin using it, it's that fun and straightforward, and thoroughly researched. And approachable. OK, I'm shutting up now!
And my second reference is my wonderful friend Deb, who is perpetually buried in fermenting projects that will inspire you and make you HUNGRY..she is over at the website The Kultured Karaite, where she shares her experience and opinions about fermenting and its importance in healing and maintaining vibrant health...check it out!
Well, I'm off now...can't wait till a few days pass and we can begin sampling some of the fermented goodies..they're our first try. How very easy this experiment has been so far!
What are you fermenting, and what tips can you offer? Do you have a favorite combination of veggies and spices? Please share :-D