Fermented Goodness

Fermenting has always been one of those food preservations that was a little questionable. When I think “Ferment” I instantly think of grandma’s sauerkraut, which I loved but one can only eat so much kraut. On this adventure of becoming more self-sufficient, I have come across this wonderful book Fermented Vegetables by Kristen K. Shockey. It is so beautifully illustrated and has so many unique recipes for different ferments that I may have found a new look on fermentation.

The Kimchi

Kimchi is one of those beautiful ferments that I am now loving. It is a common name for any vegetable pickled in the Korean style of lactic-acid fermentation. In Korea it is a staple in most households, and they even have separate refrigerators just for their prized kimchi. This winter I tried my hand at making kimchi for the first time. The most familiar way of making kimchi in the United States is using napa cabbage, Korean pepper powder known as Gochugaru, and a few other vegetables. Not only was it beautiful in the jars but it was very tasty too. It was much spicier than I was expecting but I like hot and spicy foods. I followed the recipe in Fermented Vegetables, which I highly recommend, and it really wasn’t that difficult. I am so excited to try some of the other ferments in this book this summer with our garden harvests and will be sure to update on each new trial.

We are on a quest to find different ways of preserving our harvests, but I am also looking at getting back to a better way of feeding our bodies. Fermentation is just one way of doing this and has been around for a very long time. It has beneficial probiotics and gut healthy properties and who doesn’t want to lead a healthier way of life. When you make your own ferments, you know exactly what goes into them. No artificial colors or preservatives added. This whole journey started with some health issues for myself as well as my husband and we are simply trying to be more aware of what we put in our bodies and finding a better way to take care of ourselves. I hope you find something useful in this article if you did leave me a comment. Bon Appetit!