Pickling Naturally : Pickled Green Beans

Pickled Green Beans

After 2 weeks of fermenting on our kitchen counter, a gallon of tasty green bean pickles, crisp, sour and salty sit in our fridge ready to add crunch to any meal. Pickling fresh garden produce the lacto-fermenting way, actually enhances their nutritional value. In a few days we’ll have our pole beans coming on at which time we will get another gallon brewing.  Try making them … Read More

Pickling Naturally : Swiss Chard Kimchi

Swiss Chard Kimchi

I have been making lacto-fermented vegetables for years, not knowing they had an official name. Simply put, lacto-fermentation is a microbial process using beneficial bacteria including Lactobacillus and Bifidobacterium spp. and other lactic acid bacteria (LAB) (commonly known as probiotics), which thrive in an anaerobic fermenting environment. For thousands of years, people of different cultures (no pun intended) used natural fermentation … Read More