Garlic-Dill Pickles

For pickles, fermentation was the primary means of preservation until the 1940s, when direct acidification and pasteurization of cucumber pickles was introduced. — The Art of Fermentation Store bought pickles may taste good but to render them shelf-stable, food manufacturers pasteurize the cucumbers in vinegar. On the plus side, they last forever. On the down […]

Garlic-Dill Sauerkraut

I have converted several self-professed haters of sauerkraut with this garlic-dill blend. It tastes just like dill pickles. And almost everyone likes dill pickles, including kids. People who tell me they hate sauerkraut often also say they want to like it because of the many health benefits that lacto-fermented foods such as sauerkraut offer. Fermented sauerkraut: Is […]

Kitchen Science for Kids: Sourdough Starter Lesson Plan

Updated 09/11/18 If kids grow up more in touch with the natural world, they will feel less inclined to destroy it as adults. While I wholeheartedly believe kids need to play outside in nature, they can also learn about entire ecosystems right in their kitchens, using only a handful of basic ingredients. Any of the fermented recipes […]

Fermenting Versus Canning

Updated 06/11/17 fermentation noun     fer·men·ta·tion     \ˌfər-mən-ˈtā-shən, –ˌmen-\ “[The] process by which microbes consume sugars and produce acid, alcohol and gases.” — from The Good Gut “The transformative action of microorganisms.” — from The Art of Fermentation Often when I discuss fermentation, people say to me “Cool! I’ve always wanted to try canning.” Before I started fermenting […]