Sauerkraut is one of the easiest things to ferment. It is a wonderfully reliable ferment, and can sit in a closet for several months without a problem.
While all cheeses start out as curds, squeeky cheese curds are basically a chedder-style cheese curd that hasn’t been fully pressed and aged. They are delicious to munch on and melt nicely on a pizza or poutine! (How can you tell that I’m Canadian?)
It’s officially the Holiday Season! And if you’re anything like me… then you know the value of a good old-fashioned homemade gift. Homemade ferments are a unique gift that is sure to be appreciated by all your foodie friends.
There are many different variations on cream cheese. You could curd your milk with anything from yogurt to lemon juice, and call your finished product cream cheese.
I sent my husband to the store for a piece of horseradish root so that I could use it to keep my pickles crisp. (I’m making my retro pickle recipe again this year, since it was so popular last year). He came home with something that was about the size of my arm.
I love having granola for breakfast. Not only is it quick, healthy and filling, it has a delicious crunchy toasted flavour that pairs nicely with fresh fruit and kefir (my preferred way to eat it).
Preparing the Fruit How the fruit needs to be prepared depends on the type of fruit and what you are hoping to make.
Beyond a vessel to ferment in, there really isn’t any specialized equipment required for fermenting fruit into alcohol. Like most forms of fermentation, it is one of those things that happens naturally, which is why people have been making fruit into alcohol for centuries.
This year I finally delved into the world of fermenting alcohol. It was something I never really bothered to do, since I know several other people who make homemade wine/cider/beer, and I just figured that I would watch them do it and blog about it that way.
This year my nasturtiums went crazy. I only planted 4 plants, but they ran like mad, took over the whole garden box and trailed down off my balcony to the ground below. I garnished EVERYTHING I cooked with nasturtiums flowers, I ate the leaves in salads, and then I wondered about what I could do…