Hello Farm Friends,
Lacto-fermented foods used to be a staple in our diets all around the world! It is a delicious way to preserve fresh, organic vegetables and fruits as well as aiding in digestion and supporting the immune system. This is an easy and inexpensive project! There is no end to what you can naturally ferment. Experiment with combining vegetables and adding spices and herbs to your liking. Susan
will have some ideas at the farm...just ask!
Simple ingredients: cabbage and sea salt.
Shredded purple cabbage, so beautiful.
Add about one tablespoon of salt per head of cabbage.
Work in the salt and let it rest for about a half hour to draw the juices out of the cabbage.
Pack your jars, be sure to get all the air bubbles out.
Don't overfill, it will expand as it ferments. Make sure all the cabbage is covered in liquid. Put the lid on and sit on the counter 3 to 5 days.
Bubbles will start rising when fermentation gets going. Put your jars in a pan in case they overflow. Taste for correct sourness. Then refrigerate. It will keep for months in the fridge...if it lasts that long!
Susan has complete instructions and recipes at the farm. We also have some ready made and delicious sauerkraut from Ancient Awakenings at the farm for you
to buy while you wait on yours to get ready!
Today we will begin taking orders for our delicious Broiler Chickens raised on pasture and organic, soy free feed! Saturday, May 18th is our first pick up day. If you would like to place an order for May 18th just swing by the farm or if you would like, you can email Susan.
See you soon at the farm,
Daniel, Susan, & Anna David, Tina, Willie, Ellie, Heidi and Laura |
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