Fermented or pickled sun chokes (Jerusalem artichokes)

Our Jerusalem artichokes have stoped flowering and the first frost is due any day so it is time to harvest some sun chokes (the tubers of the plant) for preserving and roasting. Depending on how the sun chokes are cut they can be either creamy little morsels or crispy little chips, with both preparations theyContinue reading “Fermented or pickled sun chokes (Jerusalem artichokes)”

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Violet Vinegar

It is that time of year when I gather old flowers, roots and leaves for fermenting, dehydrating and infusions. One of the first ones made each year is violet vinegar which I use in salad dressings. This infused vinegar is super simple to make, only requires two ingredients, produces a lovely product, has a longContinue reading “Violet Vinegar”

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Holiday Sauerkraut

This weekend I started fermenting my holiday sauerkraut that I serve on on our Christmas appetizer tray. This Simple to prepare four ingredient recipe provides a bright color to the tray and a salty sweet treat that matches well with the cashew cheeses. Ingredients 1 small red cabbage 1 cup fresh cranberries 1 tablespoon seaContinue reading “Holiday Sauerkraut”

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Apple Date Butter

My family will not eat jams and jellies but they love canned fruits, butters and juices. Fortunately, our fruit trees were very productive this year. For the past several weeks we dehydrated, juiced, fermented and canned several bushels of fruit. Some of the items we made this year are: Canned apple, blueberry and elderberry pieContinue reading “Apple Date Butter”

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Vegan kimchi

I love spicy food and especially enjoy fermented vegetables that have a kick, so a dedicate a portion of our garden to vegetables, herbs and spices that can be used in ferments. This year we grew daikon and Napa cabbage so we cold make kimchi that didn’t have any seafood or fish sauce but stillContinue reading “Vegan kimchi”

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