Indulging in the delightful taste of pickled asparagus is a treat that can be enjoyed any time of the year, even beyond the short-lived asparagus season. While preserving asparagus may seem tricky, especially since it is typically enjoyed fresh during its peak season, one preservation method stands out for its exceptional results: pickling. Preserving asparagus … Read more
Fermentools is serious about feeding families healthy food. Whether at home or away, you have peace of mind knowing that your loved ones have something they like, and is good for them, at every meal—especially when at school. Take a look at these ideas and see if your kids won’t just love them. If your … Read more
Personally, I don’t think you can have too many pickles. Though dill pickles are my favorite, I can also appreciate a great bread and butter and a sweet baby gherkin. But pickles don’t have to be made only from cucumbers either. Zucchini makes great pickles. If you’ve had trouble making pickles from zucchini, Ashley has … Read more
Nothing improves a pickle like garlic. But what really makes this one different, is that instead of dill, Teri uses ginger. These Garlic Ginger Pickles are sure to please the most delicate of palates. Try it and see if you don’t agree. More Pickles Recipe Pickling season has officially begun, and with that, my continuing … Read more
I have experimented with a number of fermentations–sauerkraut, pickles, kombucha and all manner of vegetables. But never have I tried fermented herbs. If this idea intrigues me as much as you, keep reading for Mary’s simple Fermented Basil recipe. Herbs play a big role on our little homestead. I love growing and using herbs so … Read more
If you’ve read Fermentools Blog long enough, you know my love for lacto-fermented pickles. This recipe takes that love up a notch. Mixing the peppers and onions gives you a complete sandwich condiment in a jar. Thanks, Monica for sharing this wonderful garlic dill pickle recipe full of deliciousness with our readers. ********************************* At Fermentools, … Read more
Spring is here! Bring out the grilled hamburgers, hot dogs, brats, and cold cut sandwiches! And to accompany them, try some fermented pickle spears! They are dilly and delicious and deliver immune-boosting bacteria into your gut with every crunch. Unlike vinegar soaked pickles, these every day pickle spears are made the old-fashioned way: through good … Read more
Traditionally, fermented foods were served with each meal to aid in digestion and to provide necessary vitamins and minerals in the winter, when fresh foods were not available. Fermenting pearl onions will produce a nice change from the usual dish of sauerkraut or pickles. Read on for even more of Chris’ ideas. Egyptian walking onions … Read more
Fermenting vegetables is an easy task. But there are a few things that beginners need to know—especially regarding equipment. Keep reading for more discussion on what you need, and what you don’t need, when lacto-fermenting foods. My first attempts at fermenting foods were disastrous. Many times, I ended up with slimy, moldy cabbage that was … Read more
This time of year, folks in my neighborhood keep their car locked at all times. If they don’t, they may return to find the back seat loaded with a neighbor’s abundance of zucchini. Those plants were created to proliferate. So, if you find yourself with an abundance of zucchini, why not make this zucchini pickle … Read more