Create Your Wholefood Kitchen Ecosystem
It is time for “ginger bug” to have its day in the sun. A fermented tonic drink in its own right. Long considered just a starter for ginger beer, this quick to ferment beverage is low in sugar, spicy, warming and pungent. In our house, we enjoy it straight up.
Beware!
Kimchi, fermented and ready to eat.
If you are like me and love a deep umami punch to the palate, then kimchi is the ferment for you. It showcases the spicy slow burn of Korean chilli and the fermented funkiness of fish sauce….
Local Raw Honey and Garlic Cloves
My two pantry apothecary essentials for winter are honey fermented garlic and elderberry syrup. Garlic gets to work on microbial (including bacterial) infections while elderberry works against the cold and flu virus.
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Ruby Red Cabbage Sauerkraut Straight From The Jar
Most people start their fermentation journey with sauerkraut. It is such a simple and tasty ferment with a long history and the flavour combinations are seemingly endless.
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Kombucha Fermented Tea
OK, this stuff really looks like a witches brew! Even so, kombucha is my ferment of choice. I love tea in all it’s incarnations. Kombucha is a fermented tea and really showcases the flavour with a funky edge. You can do a second ferment to introduce new flavours such as fruits and spices however the naked “booch” is really good!…
I love my rainbow chard, it adds a little carnival feel to my veggie garden and it lasts and lasts many pickings. Alas, one day I go to harvest a few more leaves and I notice they are becoming smaller and less prolific as the plant comes to the end of it’s productive life. I finally pull them from the ground and the roots are massive and gnarled after a year of giving….