Farm Fresh Recipes — lactofermentation

These lacto-fermented dill pickles are crisp, tangy, garlicky, and full of naturally developed flavour. Fermentation not only adds delicious complexity but also encourages beneficial bacteria to thrive, making these pickles a tasty source of probiotics.

Lacto Fermented Garlic Scapes 1 Quart brine (To make the brine: Add 2 TBSP salt to 1 Quart of water. Shake to dissolve the salt completely.)15-20 Garlic Scapes (about 1 quart)Seasonings such as Red Pepper Flakes, Dill, Cumin seeds, Coriander, Mustard Seeds Prepare garlic scapes by trimming off the tough ends and rinsing clean. Optionally remove flower head as well. Place scapes in a wide-mouth quart mason jar. You can either just curl the entire scape up into the mason jar, or cut the scapes into smaller pieces. Add desired seasonings to the jar. Try 1/2 tsp dill seed and...

Fermenting garlic scapes lets you enjoy their mild garlic flavour all year long, while also benefiting from all the goodness imparted by the fermentation process - win, win! This paste is great added to anything you would normally use garlic for, like salad dressings, dips, spread onto bread, or drizzled onto soup or eggs after cooking.

This brightly coloured probiotic drink is slightly sour, salty, earthy, and delicious! Beets not only provide the colour, but also a source of antioxidants and anti-inflammatory compounds, folate, manganese, copper, and potassium.