Welcome to week 3 of Fermentation Friday! Things were a little slow in the fermenting world this week, but we do have three recipes to feature!
Jessica, from Natural Health and Prevention, shares her recipe for Dilly Green Beans and Radishes. Sure to be a fave of both big kids and little! Check out all of Jessica’s fermented food recipes here.
Melanie from Pickle Me Too has a great recipe for Sweet and Spicy Pickles. Add a little zip to your sweet pickles! Check out all of Melanie’s fermented food recipes here.
I am sharing my recipe for lactofermented curried squash and zucchini. This is a great new way to preserve the summer squash harvest, with a little touch of Indian spice! Always make sure to use organic summer squash to avoid GMOs. Check out all of my fermented food recipes here.
Make sure you come back next week to see what other goodies we have collected throughout the week!
Delicious Obsessions was founded by Jessica Espinoza in 2010. Jessica is passionate about real food, natural living, and more. She helps people see how to eat nourishing food, without breaking the bank. Her motto is "baby steps" -- making small, lasting changes, one at a time, is the best way to ensure long-term success. This website contains "affiliate links" where appropriate, on which, I may earn a small commission or referral fee on your purchase. This has no effect on your price. The monies earned help maintain and support this website's hosting, maintenance, and the development of free content. The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your own health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program.
Hi Jessica,
I have a question about fermented foods. We eat a lot of kefir, some yogurt, and my children love homemade kombucha. However, they (and my husband, honestly) don’t care for lacto-fermented veggies. I’ve tried salsa, sauerkraut, and ginger carrots, and though they’re normally compliant eaters, they just really don’t like them at all. Does it matter WHAT type of fermented foods we eat? Are there different bacteria in the veggies than in the dairy/kombucha that they’re missing out on?
Hi Lisa – Thanks for stopping by! Yes, there are going to be different strains of bacteria on different ferments. You will get the most benefit from eating a broad range of ferments. How are you making your LF foods? Are you using a Fido or Pickl-It jar? I have to say that the quality and flavor of my ferments drastically improved when I switched from the old Mason jars to the Pickl-It jars. I can tell a huge difference in the texture and flavor, which encourages me to eat more. There is a chance that perhaps some tastes are developing in the fermenting process that the kids don’t like? I know some people (like my husband) have very, very sensitive taste buds and they can pick up on flavors that I can’t. Does that help at all?