Whole Food Homestead

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Fermented Pickles

Before the jarred pickles lining the shelves today, people enjoyed naturally fermented cucumbers. Their sour taste was not from vinegar, but from lactic acid produced by healthy bacteria, which also served to preserve the pickles. When the fermentation process was complete, the vat of pickles would be stored in the root cellar where the cool temps would help them last for months and months. Today, of course, you can buy a sealed jar of pickles that will last indefinitely, but the trade-off is in the nutrition. Continue reading

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