Eat It

We have dabbled with fermentation for several years, starting with a referral to the book by Sandor Katz – Wild Fermentation.  We continue to learn more with each batch of pickles, yogurt, sauerkraut, kimchi, etc.  It is an exciting world of flavors, textures and colors that fail to disappoint. I would be lying if I said we never had a failure that we ending up composting instead of consuming.  But it is a journey through the different stages of fermentation that bring different levels of fantastic nourishing flavor. I encourage everyone to give it a try.  At least pick up a book and read about the ways that these wonderful experiments can improve your gut health while providing a tasty addition to each and every meal. We will cover more about this interesting topic including different methods and equipment (you don’t need a lot of expensive equipment to make this work).  The photo below shows salsa in the works in a Weck jar.  The unique seal allows the gases to escape while the food is fermenting. Check out the following: https://www.wildfermentation.com/ http://weckjars.com/ #fermentation #sandorkatz #weckjars