We wouldn’t eat something that tasted like pond scum, would we?
Let’s be realistic—you’re only going to eat it regularly if you like it!
That’s the beauty of fermented veggies. . . they’re delicious! Personally I’m beside myself with all the crafty chefs who are making things like smoky kabocha squash kraut and kraut with leeks and cracked black pepper.
When I first discovered that sauerkraut was addictive and healthy, I knew I was onto something. Just how healthy are we talking? A 16 oz. jar of raw sauerkraut is equal to 8 jars of probiotic supplements! The 13 strains of probiotics that live in raw kraut are so powerful that just a shot of brine a week could totally change you.
So why isn’t everyone everywhere making this stuff all the time?
Most people who have never fermented before are afraid they might kill someone!
On today’s podcast I interviewed Kirsten Shockey, a leader in the healthy food with flavor movement. We talked about common mistakes of making fermented veggies, something we call “Gateway Kraut”, and whether it’s okay to eat fermented foods with mold growing on it.
Making fermented vegetables used to be about survival over the long, hard winters. Now, we’re in a crazy exciting renaissance with fermented foods because of the health benefits, but it’s also about much more than that. . . like tastebud delight!
Kirsten has put together an award-winning book called Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes. One of the coolest things is that her book contains Brassica-Free Recipes! Yay!
This book is a must-have for your fermentation resource library. It has fresh recipes, gorgeous photos of her exotic fermented creations, and endless inspiration. It’s one of the best books on this subject.
Another cool part of Fermented Vegetables is how she connects the larger fermented food community by featuring great companies around the country. (There’s even a drawing of me in her book!)
What I love about Kirsten is that she is a culinary genius, always pushing the flavor of something that hasn't been done yet. You’ll especially love her experimental style and tips on how to ferment the things you get in your CSA box!
Check out Kirsten’s website here at www.fermentista.us and be sure to visit her excellent blog.
Thanks for watching and sharing this podcast.
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