Swiss Chard Kimchi with Turmeric

Swiss Chard Kimchi with Turmeric
This is a repost of a recipe back in my archives, but it needed some updating... like some new pics.  Would you believe Pickling Naturally : Swiss Chard Kimchi is my most viewed recipe on the blog?  Swiss Chard Kimchi with Turmeric is a soy free version of this traditional food, with the addition of turmeric. Our garden is in ... Read More

Pickling Naturally : Kohlrabi Dill Pickles

Kohlrabi Dill Pickles

Our kohlrabi came up beautifully again.  That’s 2 years in a row now and both times we planted from seed. They make delicious lacto-fermented pickles! We love lacto-fermented veggies!  It’s a great way to preserve the harvest while increasing the nutritional benefits from fresh garden produce.  The natural fermentation process allows the development of beneficial bacteria and creates a live … Read More

Pickling Naturally : Simple Cauliflower Carrot Dill Pickles

Cauliflower Carrot Dill Pickles

These pickles are some of our favorite lacto-fermented veggies.  Lacto-fermented vegetables provide a viable source of probiotics (at a cost well below most supplements) to heal and maintain a healthy gut. These crispy, sour, salty vegetables are highly addicting and an easy, economical way to maintain a healthy gut. As garden season begins in the northwest, we are planning on … 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