Category Archives: Fermentation

Chicken, Chicken and Greens Too!

broke down and bought a package of boneless chicken thighs.  Mmmm.  I marinated them then broiled them in the oven at 425* for 20 minutes.  Crystal cooked some greens (mixed kale from a bag) that were awesome! I made the … Continue reading

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Kimchi

I’ve had a slow-cooker recipe for bulgogi that I’ve been wanting to try, so we decided to make some kimchi to go with it.  We got out the Perfect Pickler, and found a recipe from Sandor Katz to follow.  He … Continue reading

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The Perfect Pickler

We have been wanting to visit the Mountain Feed & Farm Supply store in Boulder Creek ever since we saw their amazing display at the Heirloom Expo.  A month later, we had our chance. The Mountain Feed & Farm Supply … Continue reading

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Kefir is Here!

Thanks to my fermentation friend at work, I now am the proud owner of kefir “grains.”  Kefir is a wonderful fermented milk product that is made with the help of a SCOBY (symbiotic culture of bacteria and yeast).  Sounds disgusting, right?  … Continue reading

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Sauerkraut, Take 2

Our second time making sauerkraut* was much better than the first: *Sauerkraut is one of those words that I have to look up the spelling every time.  Too many vowels… We have a new food processor, which cuts the cabbage … Continue reading

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The Tasting of the Sour Beets

We started some sour beets the same night we did the sauerkraut.  Now four weeks later they’re done!  We tasted them, nice!  Our friend Tina was over and she and Crystal put them in jars.  Here are some pics of … Continue reading

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What is that smell? Oh it’s Sauerkraut.

We made Sauerkraut!  And pickles and sour beets. . . On Tuesday I was talking with Farmer Pete who suggested I hit up Chef Chu’s on El Camino for food grade 5-gallon buckets.  Pete said they get loads of Soy … Continue reading

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Fermentation Inspiration

Farmer Pete gave us a LOT of extra small cucumbers in this week’s CSA, and I wanted to make pickles! I grew cornichons for this purpose this year, but had quite a bit of trouble in harvesting them.  We had … Continue reading

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