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Kicking it Making Kimchi

Kimchi can have many, many versions of itself…its origin is known to be Korea, and I personally liken it to a spicy, hot, glorified sauerkraut...scrumptious for those who like some pizazz! To get some of that great flavor, you can do very simple recipes that don’t require months of fermenting buried in the ground…just a few days on your counter! Know that it’s always “better” to ferment and age things longer – the flavors intensify and change over time, and it’s just fantastic. Set up your station and let’s get going! Your kimchi may include: ginger, garlic, green onions, radishes, Napa cabbage (I’ve done regular cabbage when Napa is not available), and red pepper flakes/powder or the Korean version: gochugaru....

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Garlicky Kraut

I don’t steer too far from the norm when it comes to sauerkraut, but I do love garlic and have witnessed some yummy sauerkraut made by friends that use a lot more than just cabbage. It’s never a bad time to restock my sauerkraut supply either! Instead of having whole cloves of garlic, I chose to press mine. I think that opens up more surface area and garlic juices so the fermenting can be efficient. Plus, eating the fermented pressed garlic might be easier than a whole clove! There are many recipes to make sauerkraut, but basically you are just chopping or shredding the cabbage, pounding and pressing it to release the natural juices, then submerging it under a salt...

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Learning More About My Danish Rye Sourdough Starter

by Suzanne Time for a little honesty: I got bored with fermenting. I have been fermenting for years, and I was in a rut. I had done it all, over and over, and I was all but ready to give it up for something more exciting. Enter the Danish Rye Sourdough Starter. What a blast! There’s nothing else quite like it. Most of my ferments, once prepared, just kinda sit there...kombucha, sauerkraut, even water kefir. But with sourdough, it is so much fun to stir, check on bubbles, then peruse recipes and find fun things to bake! With all my experimenting, I have learned a few important rules about my sourdough starter. Some are no-brainers if you are an experienced...

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What to do with a ton of garlic scapes?

By Jerri What to do? FERMENT THEM of course! Garlic scapes are the curly part of the garlic stalk that shoots up before garlic is ready to be harvested. You remove the scapes so that the energy for growth goes toward the bulb in its final stage, and not the upper part of the plant. They can be used just like garlic, so why not try fermenting them? I planted these last fall, with my Sarge watching for squirrels: What a difference today! So these were sitting on my counter in some water, but I just wasn’t ready to put them in a recipe. I could have refrigerated them for a few weeks, but hey, let’s see what happens when...

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WAKE UP! Activating Dried and Sleepy Milk Kefir Grains

by Jerri Dried Milk Kefir Grains are awesome to work with, or to have on hand as a back up for current grains. NWFerments can help you get started if you've always wanted to start on that probiotically awesome journey! You'll notice the dried grains will have some larger pieces along with some smaller pieces, and that they are brownish in color€.oh, and they smell a bit pungent! All normal so make sure you have a good quality, regularly pasteurized milk to get started. I lucked out with some organic milk that was marked down, but still had plenty of days before its best by date. You'll need a quart jar, and just 1 cup of milk to get started....

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