Tag Archives: fermented

Lacto-Fermented Orange or other Citrus

by Cat, Nov-Dec 2017 (All photos by Cat) Fermentation is an ancient process that goes back to early Biblical times. It preserves and augments the nutritional elements of the preserved food. It is recommended to eat 1 – 2 bits … Continue reading

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Apple and Beetroot Relish (Lacto-Fermented)

By Cat, Feb 17, 2017; updated May 4, 2017 (Photos, right and below, from Wikimeida Commons) I LOVE apples and beets, so when I saw this recipe, I just had to give it a try, especially because it is fermented – … Continue reading

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Rejuvelac: Fermented Grain-Seed Drink

by Cat, April 2008; July 2011 (photo from Wikimedia Commons) See also: Kvass “This tonic was popularized by Ann Wigmore [founder of the Hippocrates Health Institute], the first of American practical nutritionists to recognize the importance of enzymes and lacto-fermented food in … Continue reading

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Beet Kvass

by Cat, Aug 2007 (photo from Wikimedia Commons)  See also: Root Vegetables (About); Borscht – Eastern European Beet Soup; Kvass This fermented beverage comes from the Ukraine, but is popular throughout eastern Europe.  Like it’s Russian cousin, kvass, it provides several organic acids essential for … Continue reading

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Preserved Lemon Sauces

by Cat, Sept 2013   Preserving lemons with salt is a great way to keep them through the off-season when fresh lemons are no longer available. See Preserved Lemons (Lacto-Fermented) for method. Once preserved in this way, they are delicious in many … Continue reading

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Preserved Lemon (About, Lacto-Fermented)

By Cat, June 2010  (Photo, right, by Cat) See also: 1. Culturing, Curing & Fermentation Menu; 2. Sauces using Preserved Lemons; 3. Other recipes using preserved lemons Includes: 1. About Preserved Lemons; 2. Making Preserved Lemons (Lacto-fermentation); 3. Recipes (Other Sites) Using Preserved Lemon We have a … Continue reading

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Marmalade (Lacto-Fermented Citrus Spread)

by Cat, September 2007; updated with 2013 batch, and in Nov-Dec 2017 to reorganize content. (All photos by Cat) NOTE: I’ve moved Fermented Orange and Peel (no pectin) to a separate posting: Fermented Orange or Other Citrus) Fermentation is an ancient … Continue reading

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Chutney (Lacto-Fermented Fruit, Veg, Nuts and Spices)

by Cat, September 2007 Did you know that in times past, condiments such as sauerkraut, kimche, pickles, ketchup (catsup), marmalade, and chutneys were fermented with lactic acid instead of vinegar (acetic acid)?  And that this fermenting with lactic acid preserves … Continue reading

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Pickles (Lacto-Fermented Cucumbers, Beets or Turnips)

by Cat, September 2007 (Photo, right, by Cat) This post includes Bread and Butter Pickles and Pickled Beets and/or Turnips recipes as inspiration for creating your own pickles. Did you know that in times past, condiments such as sauerkraut, kimche, pickles, ketchup (catsup), marmalade, … Continue reading

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