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. […]
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.
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 […]
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.
