A Comprehensive Guide to Creating a Sourdough Starter from Scratch: The Sandor Katz Inspired Method Sourdough starter, also known as a “mother” or “levain,” is a living culture of wild yeasts and bacteria that naturally leaven and flavor bread. Creating one from scratch is a rewarding process that connects you to ancient baking traditions. Sandor Katz’s philosophy embraces the simplicity and natural magic of fermentation. The Core Principle: You are creating a hospitable environment for […]
If you’ve ever had a mountain of ripe tomatoes from the garden, you know that fresh salsa is a must. But have you ever tried fermenting it? Fermented salsa is a game-changer in our house. It develops a complex, tangy flavor that’s incredibly delicious, and the fermentation process makes it a naturally probiotic-rich food. Best of all, you can completely customize it based on what’s abundant in your garden and how much heat you like. […]
As the Pacific Northwest gardening season winds down, our focus shifts from the garden beds to the kitchen counter. The harvest is in, and now the quiet, magical work of preservation begins. One of our favorite methods is lacto-fermentation, and there’s no better visual for this living process than a jar of pickles, happily bubbling away. Many people who are new to fermenting get nervous when they see this activity. Is it safe? Is it […]
Some years, the garden just decides to give you a gift. This year, for us, that gift was cucumbers. And more cucumbers. Thanks to a perfect PNW summer, our Boston Pickling and White Wonder vines were incredibly productive, and every day brought a new harvest. When you’re swimming in cucumbers, there’s only one thing to do: make lots and lots of pickles! Our preferred method is lacto-fermentation. It’s a simple, ancient technique that creates a […]
A large glass jar filled with vibrant, red beet green kimchi, fermenting on a kitchen counter.
We have a local couple that has decided to help us all support the farmers on the east side of Washington that have a surplus of produce that they cannot get rid of. So we got 50 pounds of red onions for $10! We have turned most of them into fermented onions and pickled onions of several flavors including some with turmeric which are awesome. We will be enjoying these onions for months to come.
With the shorter, colder days ahead, here’s some Ciabatta bread we made today! I was intrigued and challenged with the article by William Rubel in the most recent edition of Mother Earth News (December 2019/January 2020). I had always wanted to try making Ciabatta but was always a little intimidated by the end product. After all it looked like something that must be difficult, if not impossible, to achieve. I was pleasantly surprised, the recipe […]
The busy summer continues here in the Pacific Northwest. As other parts of the US are winding down in the garden department we are just now going strong with harvesting. Things have been crazy here this summer with more varieties of plants to try but more pest pressure than we have had in years past. The leaf miner battle with the spinach, chard and beets has been a battle of wills for sure. Next year […]
For anyone who grew up canning and preserving, the classic metal-lidded Mason jar is an iconic sight. For years, it was the only system I knew. But after discovering German-made Weck jars, I’ve found a superior alternative that aligns perfectly with our homesteading values of durability and reusability. While they have a higher upfront cost, Weck jars have proven to be an incredible investment. If you’ve ever been curious about them, here’s a breakdown of […]
A new batch of pickles is brewing. These are the best pickles we have ever made and this method has turned out great each and every time. 5.6 % salt brine, cucumbers, fermented garlic, dill, tea bag (to keep them crisp) plus time = awesome pickles. Taste every few days and refrigerate once they taste good to you.
