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
Category Archives: Vegetables
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
Tangy Green Bean Salad with Crispy Walnuts (Gluten, Grain, Sugar, and Dairy Free)
This recipe for tangy green bean salad with crispy walnuts is one that I have had for awhile. I remember getting the recipe from my friend Carol, years ago. She made some and brought it to a picnic lunch and it was SO good. Over the years, the recipe has evolved to include some new… Continue Reading
Zucchini Fries – Gluten Free and Grain Free
OK. It’s summer. Many people I know have gardens and they have zucchini coming out of their ears. While I don’t have any growing in my garden, I have been eating my fill of local organic zucchini and I am loving it! It is one of my favorite summertime vegetables. But, I am always trying to figure… 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 21 – Lacto-Fermented Dilly Carrots
UPDATE 7/26/12: I no longer use whey as a starter for my ferments (learn why here). I also no longer use Mason jars for my ferments (learn why here). I use Fidos and Pickl-Its exclusively and the improvement in the taste and texture of my ferments is unbelievable! I encourage everyone to take a look at the information… Continue Reading
52 Weeks of Bad A** Bacteria – Week 16 – Citrus Ginger Beet Kvass Recipe
UPDATE 7/26/12: I no longer use whey as a starter for my ferments (learn why here). I also no longer use Mason jars for my ferments (learn why here). I use Fidos and Pickl-Its exclusively and the improvement in the taste and texture of my ferments is unbelievable! I encourage everyone to take a look at the information… Continue Reading
52 Weeks of Bad A** Bacteria – Week 9 – The Triple S – Super Simple Sauerkraut
UPDATE 7/26/12: I no longer use Mason jars for my ferments (learn why here). I use Fidos and Pickl-Its exclusively and the improvement in the taste and texture of my ferments is unbelievable! I encourage everyone to take a look at the information regarding Mason jar ferments and come to a decision that best fits their family. I… Continue Reading
52 Weeks of Bad A** Bacteria – Week 8 – Brine Pickled Brussels Sprouts by Melanie from Pickle Me Too
Today’s post is from my new friend Melanie Hoffman, author of Pickle Me Too. Melanie and I met at the first of the year, when I started my 52 Weeks series. She is also one of the newest members of the Nourished Living Network and I am so excited to get to know her better.… Continue Reading