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Fermentools Blog

  • How to Make Sauerkraut in a Jar

    When life gives you cabbage, you make delicious sauerkraut! Sauerkraut is a form of fermented cabbage that has been popular throughout Central Europe for hundreds of years. It’s a combination of one of the healthiest foods there is (cabbage) with one of the most time-honored food preparation methods ever used, called fermentation. If you’ve ever thought about making your own sauerkraut at home, you’re in luck! In this post, we’ll go through the simple process of how to make sauerkraut at home in a fermentation jar.
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  • An Amazing Fermented Basil Pesto Recipe

    Pesto is a sauce originating in Genoa, Italy—birth place of Christopher Columbus. Traditionally, pesto includes crushed garlic, pine nuts, salt, basil leaves, and Parmesan cheese, all blended with olive oil. Here, Abigail takes a traditional recipe and ups it a notch with fermentation. Not only improving the flavor but enhancing the nutritional benefits.
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  • Food Additives to Avoid #3

    In our quest to find common food additives that should be avoided, we have taken a look at MSG and food coloring. Our journey continues today with a look at those things that have directly replaced fermentation in modern American life. Keep reading as Andrew enlightens us on other harmful, yet ubiquitous, food additives.
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  • 3 Fermented Cherry Tomato Bomb Recipes from around the World

    If you have kids that eat the cherry tomatoes off the vine before you can even get them picked, maybe you don't have an abundance to ferment. But if you do, making fermented cherry tomato bombs are another way everyone will enjoy them. Read on for three of Ashley's amazing recipes.
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  • The All New Ball Book of Canning and Preserving--Book Review

    My first introduction to "putting food by" was with a 1969 edition of the Ball Blue Book. So in reading this post by Ashley I was thrilled to see the inclusion of fermentation in the new edition. If you are on the fence about spending $15 for this new edition, read Ashley's review to see what might be in store.
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  • Lacto-fermented Olives

    Olives are tricky business. Either you love them or you hate them. I love them, green ones, that is. Black olives, not so much. But I add green olives to my potato or pasta salads and to relish trays at the holiday time. It never occurred to me that I could ferment them. So, if you have access to fresh olives, or an olive tree, give this a go. Sarah makes it sound so easy, and tasty.
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  • Make Delicious Homemade Kimchi

    Kimchi sounds so exotic, doesn't it? I never dreamed I could make it at home. But in this post, Monica convinces me that I can. If you love food with a kick, try this kimchi recipe. It's fast, easy, and delicious.
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  • Zucchini Garlic Pickles

    This time of year, folks in my neighborhood keep their car locked at all times. If they don't, they may return to find the back seat loaded with a neighbor's abundance of zucchini. Those plants were created to proliferate. So, if you find yourself with an abundance of zucchini, why not make zucchini garlic pickles?
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  • Fermented Sugar Snap Pea Pickles

    I get a quart of sugar snap peas every week in my produce subscription box. They are so good right out of the box that I never thought to try fermenting them. But Ashley has inspired me. Let's see, I think I will start with dill. Then maybe some with a jalapeno for kick. Oh, and how about a jar of peas mixed with radishes? Oh, the possibilities are endless.
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  • Lacto-Fermented Pumpkin Pie

    It never occured to me that there was pumpkin pie before evaporated milk. And yet, Ashley ponders this fact and comes up with a delicious alternative. If you want a healthier option for your dessert, this recipe will surely tingle your taste buds.
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