Garden to Pantry
July 31, 2013
Canning and freezing season has begun! This summer's first ripe apples have fallen, so I've been freezing applesauce, and prepping my canning jars, lids, and bands for pickles and jam. We've definitely had a warmer summer this year because I don't typically start this process until mid-August.
Right now, my kitchen is crowded with active, bubbling, lacto-fermenting science experiments. I've been slicing and grating all sorts of garden treats to go into my jars of sauerkraut, fermented dills, carrot-beet pickles with ginger, and other interesting concoctions. With all of this probiotic goodness happening all around me, I decided it was time to grow a scoby for kombucha, too, since I've been drinking it on a regular basis, and it's an expensive habit if you buy from the store.
Right now, I'm preparing a post for sauerkraut to share with you all. I got the idea after posting a photo on my Facebook page, which generated some interest in the procedure. Honestly, the process is so simple that it almost doesn't need a recipe, but I hope it'll be helpful for those of you who are like me, and are new to lacto-fermentation. What I've learned since making my first batch is that not only does sauerkraut have a long history as a pantry staple, but it's not uncommon for folks nowadays to have a crock fermenting on their counter as well. I had no idea!
So here's to joining the ranks.