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Wednesday, October 29, 2008

Fun Fermentation

This week I am making…


Beet Kvass,

[caption id="attachment_125" align="aligncenter" width="157" caption="Beet Kvass"]Beet Kvass[/caption]


[caption id="attachment_127" align="aligncenter" width="151" caption="Kombucha"]Kombucha[/caption]

Yogurt & Buttermilk,

[caption id="attachment_128" align="aligncenter" width="166" caption="Yogurt"]Yogurt[/caption]

Pickled Green Tomatoes,

[caption id="attachment_129" align="aligncenter" width="254" caption="Pickled Green Tomatoes"]Pickled Green Tomatoes[/caption]



[caption id="attachment_132" align="aligncenter" width="297" caption="Sauerkraut"]Sauerkraut[/caption]


Why, you ask?  1 – it’s fun and easy.  2 – they’re yummy.  And…3 – they’re chock full of goodness!


Beet Kvass, according to Nourishing Traditions, page 610, is, “loaded with nutrients, an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments.  May also be used in place of vinegar in salad dressings and as an addition to soups.”


Kombucha I wrote about earlier, see here.


Yogurt is full of probiotics and protein.  I make buttermilk to have on hand as a starter culture for sour cream and for recipes that call for it, such as biscuits, pancakes and such.


The pickled green tomato recipe I got here.  It’s a variation of the pickled cucumber recipe from Nourishing Traditions.  I varied a bit from the recipe listed.  I sliced my tomatoes and used dill seed instead of weed.  I have never made these before; I really hope they turn out.  I tried a garden this year, well, really just one container.  I grew tomatoes and basil and was really happy with the turnout.  I picked all my green tomatoes on Sunday to save them from the frost.


Sauerkraut picture 1 is shredded cabbage.  Picture 2 is the cabbage that has been salted and has wilted, plus some caraway seeds were added.  Picture 3 is the kraut in jars.  This recipe is from Nourishing Traditions, page 92.  Sauerkraut has been known as a health wonder for millennia.  Roman historian Pliny wrote of it around 50BC.  Captain Cook could not have discovered Hawaii, Alaska, New Zealand and the eastern coast of Australia had it not been for sauerkraut.  He brought barrels of it on his voyage and ordered his men to eat it, punishing those that tried to refuse.  Sauerkraut was the wonder food that protected the crew from scurvy.  We now know that it is high in vitamin C.


All of these naturally fermented items contain enzymes, probiotics, and loads of vitamins.


  1. I love your blog! Great stuff.
    I use dill seed with my green tomatoes too if that is what I have in the cupboard. My favorite is fresh dill. The dill weed is good for flavor, but it sticks to the tomatoes when it comes time to eat them. Oh well, still yummy.

  2. Amanda,

    So glad you like the blog!

  3. Do you know anything about Kimchi? I was just reading about it and wondering if it would be good for you.