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I apologize for not having a new recipe to share with you this week. Frankly, life has just been too hectic for me to keep up on the writing, so I had to take this week off. The next few weeks are going to be rather busy as well, but I am hoping to have a fermented food giveaway next Monday! So, stay tuned for that!
Have you been following along with my 52 weeks of bad a** bacteria journey? If so, have you noticed a change in your health? What fermented foods are you eating and what is your favorite? Mine is still the pickled garlic. I just made 3 more quarts of it and have eaten a full two quarts since the first of the year. Crazy! That’s probably more garlic in two months than I have consumed in a year! It’s just so tasty!
In case you’re just tuning in, here’s a recap of the first 9 weeks of some bad a** bacteria:
Week 1 – Pickled (Lacto-Fermented) Garlic
Week 2 – Orangina (Lacto-Fermented Orange Juice)
Week 3 – Lacto-Fermented Ginger Carrots
Week 4 – Spontaneous Hard Apple Cider
Week 5 – Kimchi
Week 6 – Lacto-Fermented Blood Orange Marmalade
Week 7 – European Style Cultured Butter
Week 8 – Brine Pickled Brussels Sprouts by Melanie from Pickle Me Too
Week 9 – The Triple S – Super Simple Sauerkraut
Stay tuned for more great ferments coming your way in 2012! And make sure you don’t forget to tune in next week for a fun fermented giveaway!
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I still really really REALLY want to make the pickled garlic but somehow have yet to get around to it. Sigh. Soon!
You’ve got the rest of your life to pickle things … but seriously. The pickled garlic is something you simply MUST do and do it soon! 🙂
The pickled garlic is amazing. I use it all the time now. So easy to toss a spoon into a stirfry, pasta sauce, etc. And it smells so good. Sometimes I open the jar just to sniff it.
I’ve got the Brussels sprouts pickling now and I plan to try them at lunch. I do need to work on a better way to keep the veggies below the brine though. That’s been the tricky part for me.