fermentation fundamentals

Winter Daikon Kimchi

Winter Daikon Kimchi

Over the years, I've become quite fond of the kimchi recipe I developed and always feel slightly saddened when I see my reserves get lower and lower. Kimchi easily takes the leaderboard amongst the several varieties of fermented vegetables I prepare each year.

Preserving the Abundance ~ Fermentation Fundamentals

Preserving the Abundance ~ Fermentation Fundamentals

The growing season is on it's way and the landscape surrounding my home will soon be flooded with an array of edible plants. With the abundance of food on our property throughout the year, I utilize several fermentation techniques to preserve all the vibrant colors and medicine so that my family can enjoy the bounty of spring well into the cooler months of the year.

Verdurette Kraut

Verdurette Kraut

A few years back I came across a recipe for vegetable bouillon in one of the many books on my shelf entitled Preserving Food without Freezing or Canning. Since I had heaps of parsley, celery, and leeks in the garden, it felt like the most appropriate way to preserve the bounty. After mincing, I mixed in Maine sea salt and applied a lid to the jar.

Berry~Nasturtium Kraut

Berry~Nasturtium Kraut

Today I prepare to teach a blueberry cooking class in Camden at Boynton-McKay. This class is a sort of celebration of one of my most favorite fruits, the wild blueberry. This evening I will share my favorite techniques for incorporating this antioxidant rich fruit into ones diet besides the obvious sweet preparations. 

Ruby Kraut with lots of Garlic!

Ruby Kraut with lots of Garlic!

A foggy morning harvest on Sunday yielded over 25 pounds of cabbage which means, plenty of sauerkraut will be preserved well into winter. With our garlic bulbs getting bigger by the day, I felt inspired to combine the 2 ingredients and turn them into a probiotic rich ruby kraut. 

Starter: A Conversation About Sourdough

Starter: A Conversation About Sourdough

Sourdough is a fun food, it's alive and it has character. The life of a Sourdough starter can easily surpass that of a human, and could conceivably go on forever, or until the sun expands to swallow the Earth, but that's another post. A friend of Chef Frank's even had one that was over 150 years old. Talk about bridging generational gaps.