Farm Fresh Recipes — lactofermentation
Don't be scared by the idea of fermentation. It might take a bit of time, but it really couldn't be easier. At the end, not only do you have some delicious fermented zucchini pickles to enjoy for months to come, but fermented foods are great for your belly - introducing millions of beneficial bacteria to the gut helping to aid in digestion and improving overall health.
If you've been around the Farm for a while you know we love all things fermented. Sauerkraut, kimchi, pickles, just about anything you can put in a jar we're fermenting it! On Thursday Jolianne was hanging out at the Farm Store sharing some of her tips and tricks for fermenting while making some fermented Cucumber & Fennel for your farmers to enjoy all winter long.
We ain’t got no time for multi-step Kimchi! So here’s our super simple, ultra quick, get-your-but-back-in-the-field Kimchi style recipe. 😋 Makes approximately 2 mason jars.Ingredients:3 lbs chinese cabbage and cabbage5 TBSP salt1 lb carrots julienned or sliced thin1lb daikon julienned or sliced thin1 bunch green onions sliced into 1inch pieces 1 head of garlic, crushed3 inch piece of ginger, grated1 head of garlic, grated Directions:1. Chop vegetables. 2. Mix in 3 tbsp course salt per 5 lbs veg.3. Pack veggies in the jars.4. The next day, pack it a little more. Add a little water if the veg is not...