Many of you will remember that in 2012, I got serious about fermenting and started a new series called 52 Weeks of Bad A** Bacteria, where I featured a new ferment recipe or fermentation-related post each week in 2012. I ran into some set-backs in the fall of 2012, and I didn’t get to finish… Continue Reading
Category Archives: 52 Weeks of Bad A** Bacteria
52 Weeks of Bad A** Bacteria – Week 35 – Fermented Thai Basil “Pesto” Recipe
This recipe for lactofermented Thai basil “pesto” is so delicious! The first time I made this was the first time I’ve ever fermented anything other than your standard veggie and brine ferment, so I have to admit, I was a bit nervous. I cannot take credit for the concept of fermented pesto, as I first… Continue Reading
52 Weeks of Bad A** Bacteria – Week 34 – Lactofermented Red Onion Recipe (Updated for the Pickl-It)
I am slooooooowly going through my old ferments and getting them updated for the Pickl-It jars. I will, at some point, get them all updated. It’s just going to take me awhile! I did get my original pickled onion recipe updated and that is what I’m sharing with you this week. This recipe is SO… Continue Reading
52 Weeks of Bad A** Bacteria – Week 33 – Lactofermented Citrus Ginger Carrots Recipe
Oh hello! I am sure you thought that my fermenting had fallen off the face of the earth. I am ashamed to admit it, but I haven’t posted a new fermenting recipe since the first of September. Eek. The reasons for this are many, but I’m not going to go into that here. Let’s just… Continue Reading
52 Weeks of Bad A** Bacteria – Week 32 – Lactofermented Garlic (Updated for the Pickl-It)
When I started out on this lactofermentation journey this year, the very first ferment that I made was fermented garlic. It was so easy to do and the results were amazingly delicious. The cloves lost their heat and almost became buttery in texture. The flavors were strongly garlic, but they were more complex than just… Continue Reading
52 Weeks of Bad A** Bacteria – Week 30 – Lactofermented Curried Squash and Zucchini
This is a super simple ferment. Plus, summer squash and zucchini are available in abundance right now, so I’ve been enjoying them in a bunch of different ways. This recipe is one of my favorites. Make sure you use organic squash and zucchini to avoid potential GMOs. I can’t take credit for the Indian spiced ferments.… Continue Reading
52 Weeks of Bad A** Bacteria – Week 29 – Lactofermented Garlic and Dill Carrots (Updated For the Pickl-It)
For week 21, I shared my recipe for Dilly Carrots with you. That recipe was done in a regular Fido jar, which resulted in a much better tasting ferment than I ever got with a Mason jar. I have since been given a couple of Pickl-It jars and have revised the recipe for those types… Continue Reading
52 Weeks of Bad A** Bacteria – Week 28 – Indian Spiced Lactofermented Cauliflower (a recipe review)
Welcome to week 28! Where has this year gone? This week, I am featuring a recipe from my friend Melanie, publisher of the Pickle Me Too website. Melanie is also a fellow Nourished Living Network blogger and I have really enjoyed getting to know her over the last year or so. You might remember Melanie from when… Continue Reading
52 Weeks of Bad A** Bacteria – Week 27 – Sourdough: The Bad-A** Baker’s Secret – Guest Post from Kresha of Nourishing Joy
I am so excited to welcome fellow Nourished Living Network blogger, Kresha, author of the Nourishing Joy website, to Delicious Obsessions! Today, Kresha is sharing her love of sourdough with all of us! I am very excited about this post, because I have never really branched out into bread baking, other than pumpkin bread,… Continue Reading
52 Weeks of Bad A** Bacteria – Week 26 – How to Make Water Kefir
I know, I know, another water kefir post? Didn’t you just post about water kefir recently, Jessica? Yes, yes I did. I know I just discussed water kefir a few weeks ago, but let me tell you. Fermenting in the Pickl-It jars has changed my water kefir life! I seriously cannot get enough of the… Continue Reading