15 articles in category Fermentation / Subscribe

One of the things about fermented vegetables that continues to astound me is just how useful they are. Traditionally Fermented Foods launches next month and looking through the Vegetable Chapter, I find a few themes. One is that I really want people to know how delicious fermented vegetables can be.

There are a bunch of key elements to making fermented vegetables taste so good. I cover these in detail in the book, including how to gauge how much salt to use (spoiler: it’s not always the same), how to store them for the best flavor (you don’t need a refrigerator), and how to create ferments from starchier foods like corn, beets, and sweet potatoes.

Another theme in this chapter is using fermented vegetables for health. In that vein, I have a whole section on how the brine of fermented vegetables is an unsung hero, in my opinion. We drink shots of this stuff poured directly from various krauts and pickles and it makes us feel really good. We also give the brine and vegetables to our goats when their rumen needs a bit of help.

A few years ago we (mostly Stewart) began drinking salt soles. This salt water solution made a drastic difference in his recovery from adrenal fatigue and in a hot climate like ours it has now become a summer necessity. Fermented Vegetable Brine is a probiotic- and enzyme-rich salt sole that leaves us feeling energized.

Because I really think this fermentation liquid is so valuable, I’ve also included recipes in Traditionally Fermented Foods for things like…

Vegetable Brine Wellness Shots


Vegetable Brine Fermented Hot Sauce


Fermented Vegetable Brine Mayonnaise


Fermented Vegetable Brine Herb Sauce


All of these recipes (and many more!) can be found in Traditionally Fermented Foods, available for online pre-order now and in stores May 9th!

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A few weeks ago Stewart walked into the house with a package and declared “Hey, I think this is your book!“. I think I was standing at the stove, deep into the canning of a large longhorn bull. One or two of the children was also under the weather so I was a bit preoccupied. It was exciting, of course, but I was tired and busy so it sort of took a back seat to more pressing things and I am actually really grateful for the perspective that has granted.

Overnight Wheat Sourdough Pancakes

Overnight Wheat Sourdough Pancakes leavened solely with sourdough starter – no baking powder or baking soda! Mix up the batter the night before and in the morning you simply preheat the griddle and carefully ladle the bubbling batter onto the pan.

Sourdough Oatmeal Cookies

Gluten-Free, Flour-Free Sourdough Oatmeal Cookies. These are crisp and sweet right out of the oven with a nice hint of tang since the oats get a 12-24 hour fermentation.

Gluten-Free Sourdough Boule

Gluten-Free Sourdough Country Loaf

I flipped through it immediately, of course, mostly to see how the photos printed. I actually had no idea how they would translate to print so I was truly curious and very grateful for the wonderful job Meg and the design team at Page Street did. And of course to my editor, Elizabeth, who put up with way too many questions and a manuscript with dirty toddler fingerprints on it.

One thing I really wanted to include were some basic recipes for Gluten-Free Sourdough baking without the use of xanthan or guar gums. Most of my gluten-free baking I do for Annabelle who, like her Mama, seems to be sensitive even to long-fermented organic wheat. I don’t know that I would bake these loaves if it was just me but she likes her bread and pancakes and since I bake Wheat Sourdough Bread on a regular basis for the rest of the family, I’m happy to make something her and I can share.

Fluffy Gluten-Free Sourdough Pancakes

Fluffy Gluten-Free Sourdough Pancakes

We also whipped up the Wheat English Muffins and the Gluten-Free Sourdough Dinner Rolls last week and it was handy to have these recipes that we enjoy right in one place.

Gluten-Free Sourdough Dinner Rolls

Gluten-Free Sourdough Dinner Rolls

In the book I talk a lot about the need for fermentation in preparing breads, both for health and sustainability. I really wanted this chapter to be accessible for everyone whether they are gluten-free or not. I realized, after we made those Gluten-Free Sourdough Dinner Rolls again that they are also egg- and dairy-free for those who need them. And they are probably Annie’s favorite gluten-free bread.

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After thumbing through it and baking from it, I plunked Traditionally Fermented Foods onto my cookbook shelf. We planted summer squash and cucumbers last week, so I may go back and look for the Summer Squash Cortido recipe when the time comes. And while the goats are nearly dried up, a few months from now may bring enough milk for regular kefir so I may throw together the simple Kefir Buckwheat Muesli that bubbles when you serve it.

As far as I know, it will be made available to all on May 9th. And if you’re really enthusiastic, you can pre-order now and get the book for less than $13 once it prints.