Fermented Things

As you might remember, the May Cook It 2012 Project was to ferment something.  I made traditional napa cabbage kimchi, which was delicious and gone already (I need to fork over the big money for a crock, so I can make a huge batch!) So, before I post the recipe for these amazing canned brandied cherries that I can’t stop eating, I wanted to share these other projects from my fellow bloggers:

The Kitchen Ninja made these beautiful lacto-fermented dill pickles.  I’m so happy she made them since this is such a classic and delicious fermentation project.  The remoulade recipe included also looks pretty epic, and since I’m a fiend for a good po’boy I’m sure we’ll give this a try once the cucumbers come in.

There really is nothing quite as beautiful as a jar of pickles, right? (or a jar of canned apricots… or dilly beans.  Yes. Not only do I spend huge amounts of time photographing canned goods, I’m also actively aware of which canned goods I think are the most beautiful and interesting to photograph.)

Speaking of beautiful… that brings me to the lovely glowing bottles of fizzy homemade ginger beer from Homemade Trade. What a brilliant idea!

I basically read Aimee’s post and then ran to the store as fast as I could to buy a big huge piece of ginger so I could make the project myself.  Because, you know, one of the main things I’ve learned from the fermentation challenge was that it is so, so easy, so you might as well give it a try. There’s so little work involved, so few ingredients, and so little equipment.  Time is the only thing you really need…

(I really did go get ginger. My starter is just starting to fizz = so exciting I can barely deal with it)

Aimee and Ninj: always inspiring to read what you’re up to! such beautiful projects…

and to everyone else: Don’t forget, the June Cook it 2012 resolution is to make jam, so if you haven’t yet, go get yourself some fruit and get jamming.

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To be included in the jam round-up post, e-mail me a link to your post by July 15, 2012.  My e-mail is thejamgirl@gmail.com

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5 thoughts on “Fermented Things

  1. Those pickles do look good! My cucumber vines have not even begun to flower yet, so we’re a long way from pickles. I can’t wait! I have been making lots of jam though!

  2. I’m taking my first stab at sauerkraut, inspired by Sandor Katz…I’m not sure how it’s going, but I’m crossing my fingers!

  3. Homemade fermented ginger beer is THE best-I do it every summer. I use the Sandor Katz recipe from Wild Fermentation (and his sauerkraut, kimchi and pickles too). The ginger beer takes time but the results are awesome –have fun and good luck with it!

  4. Thanks for the encouraging post. Fermented foods have such wonderful health benefits, yet I have always felt too intimidated to try making them. You make it sound doable. I just found a huge old crock jar at our thrift store and am looking forward to putting it to work!

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