Whole Food Homestead

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Fermented Green Beans

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I have green beans coming out of my ears! If you are a fellow gardener and have planted even one row, you are probably experiencing the same windfall. If not, you can find loads of beans in all sorts of colors at your local farmer’s market this time of year. I wanted to take advantage of this crop abundance as an opportunity to share a less common preservation method for green (or yellow, or purple!) beans – in addition to freezing, canning, or eating your green beans with every meal for the next couple weeks, a great option is to ferment them. Continue reading

Basic Korean Kimchi

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Now – RIGHT NOW, as in don’t waste another weekend! – is a beautiful time of year to visit your farmer’s market – the colors and smells are amazing! Piles of purple cauliflower, peppers in every color, bright pink, orange and yellow chard, squashes, pumpkins, root vegetables, and even a few precious hold-outs from the summer such as cucumbers, beans and tomatoes, if you’re lucky. This is the glorious last-hurrah of the growing season, and I am focused on collecting and storing as many of these nutritious foods as I can for the upcoming winter. This kimchi recipe is perfect for doing just that – you can find nearly every ingredient in your own garden or the farmer’s market right now (the exception may be the ginger root).

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Fermented Carrot Sticks

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These are a super easy fermented vegetable to prepare. Carrots are easy to find and inexpensive – and this time of year you should even be able to find them at a farmer’s market. The flavor is similar to dill pickles and the texture will remain pretty crisp, so if you are new to fermenting vegetables, these carrot sticks shouldn’t come across as overly exotic.

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