Fermented

How To Make A Vinegar Infusion

How To Make A Vinegar Infusion

I'd rank apple cider vinegar as one of my top condiments and am sure to always have several gallons on hand to put to use throughout the year. From salad dressings to bone broths, acv brightens recipes and adds an acidic pop just where it's needed.

Winter Daikon Kimchi

Winter Daikon Kimchi

Over the years, I've become quite fond of the kimchi recipe I developed and always feel slightly saddened when I see my reserves get lower and lower. Kimchi easily takes the leaderboard amongst the several varieties of fermented vegetables I prepare each year.

Narazuke at Home (vegetables pickled in lees)

Narazuke at Home (vegetables pickled in lees)

As with most new things these days, I went to the net for more details about this intriguing ingredient. Eventually, I would learn that the sake lees I had in my possession is referred to as sakekasu and is very often used for curing vegetables.

Roasted Winter Squash-Kefir Smoothie

Roasted Winter Squash-Kefir Smoothie

With the onset of autumn, winter squashes are back and will become a staple ingredient over the next few months. Kefir is one of my favorite fermented beverages and the most fitting way for me to consume dairy.

Fermented Cranberry Chutney

Fermented Cranberry Chutney

With a large prep list for Thanksgiving Day, I do my best to get a few things done earlier in the week so that the holiday can be a little less "busy". Make this fermented chutney a few days ahead of time and allow it to get nice and bubbly. 

Verdurette Kraut

Verdurette Kraut

A few years back I came across a recipe for vegetable bouillon in one of the many books on my shelf entitled Preserving Food without Freezing or Canning. Since I had heaps of parsley, celery, and leeks in the garden, it felt like the most appropriate way to preserve the bounty. After mincing, I mixed in Maine sea salt and applied a lid to the jar.

Berry~Nasturtium Kraut

Berry~Nasturtium Kraut

Today I prepare to teach a blueberry cooking class in Camden at Boynton-McKay. This class is a sort of celebration of one of my most favorite fruits, the wild blueberry. This evening I will share my favorite techniques for incorporating this antioxidant rich fruit into ones diet besides the obvious sweet preparations. 

Caraway Kraut

Caraway Kraut

Tuesday is here and it's time for another batch of kraut. Wide awake at 5 am, I headed to the kitchen, put on a pot of water for coffee and began slicing away. Using a smaller head of purple cabbage, I scanned my spice rack waiting for an ingredient to catch my eye. Caraway, the crescent shaped seed, called me an and is the star of the show today. 

Ruby Kraut with lots of Garlic!

Ruby Kraut with lots of Garlic!

A foggy morning harvest on Sunday yielded over 25 pounds of cabbage which means, plenty of sauerkraut will be preserved well into winter. With our garlic bulbs getting bigger by the day, I felt inspired to combine the 2 ingredients and turn them into a probiotic rich ruby kraut. 

Fun with Kefir

Fun with Kefir

I absolutely love kefir and would consider it to be my favorite way to consume dairy. Well, second to raw cream in my coffee :) My love affair with this fermented beverage began when I started shopping at the Portland Farmer's Market in late 2009. We came across Swallowtail Farm & Creamery owned and operated by Sean and Lauren Pignatello of Whitefield, Maine. After tasting their products, we were immediately hooked!