Once you have tasted aged fermented garlic, you’ll understand why people patiently wait at least 2 months before cracking open a jar. It’s well worth it. Fermenting garlic may seem contradictory: preserving an antimicrobial-rich food using methods dependent on microbes. Wouldn’t antimicrobial compounds in garlic disturb the balance of lactic acid bacteria responsible for fermentation? […]
Lacto-fermented green beans is just a fancy term for green beans that taste pickled, yet have all the benefits of lactic acid bacteria (lacto) fermentation. Pickled green beans are soured from the addition of vinegar or another acid. Lacto-fermented green beans, on the other hand, get their sour, pickled flavour from lactic acid bacteria that […]
If it seems like turmeric is the antidote to almost all health issues, it is – for the most part, especially fermented turmeric taken with freshly ground black pepper. The reason why it’s the be all and end all for health enthusiasts has to do with the compound behind its yellow pigment, curcumin. It is […]
Fresh asparagus appearing at farmer’s markets through May and June signals spring. Enjoy them fresh while they last, but also ferment a few bundles to enjoy well after spring. Fermented asparagus won’t taste the same as fresh; it will be better. Fermentation transforms asparagus. Spices, herbs, and other ingredients infuse each asparagus stalk will flavour. […]
Raw onions may leave a pungent taste in your mouth. Cooked onions provide a milder option. Pickled (canned) onions are less pungent but more acidic. However, fermented onions provide the best flavour option of all: least pungent, subtle sweetness, and mild acidity from natural chemical changes taking place under a brine, no added sugar or […]