This year, my husband wanted to take a different approach to savoring the produce of summer. As winter is a tough time for local produce in the Midwest, we froze a few vegetables and fruit last winter. However, with limited freezer space, we decided canning and fermenting was the way to go.
Every weekend, we stock up on whatever produce is in season at the moment. Once a canning system was developed, the task for fermenting was next (check out tips in my newsletter). After hearing a horror story about fruit flies forming from open air fermenting, we wanted to find a better solution. After much research, my husband purchased a crock from Germany that produces no kahm yeast – yes!
The other upside to fermenting was the positive health benefits, especially if you have gut issues. For some of the wonderful health benefits, check out this great post from MindBodyGreen.
We started with pickles and long beans but plan to ferment sauerkraut and kim chi in the fall. Fermented foods are great on their own for condiments, in stir fry and salads. The possibilities are endless!