Bit of a modification on a basic salad dressing recipe from Nourishing Traditions by Sally Fallon and Mary Enig. (This is known as the bible of traditional cooking and one of my favourite books, along side the other bible by Sandor Katz) .
This recipe is super simple...
Can I make my own fermented food? Of course! Friday Ferments will give you some great ideas to start your own kitchen experiments.
Root Vegetables are great for fermenting. They contain a good amount of natural sugar and stay crunchy. Let me tell you how to make your own lacto fermented root vegetables for thisFriday recipe.
How can you use fermented foods, every meal, every day?
Let us show you the ways....
Let’s call this segment cooking with Ben, we got a BBQ sometime in the summer months and my partner loves it. Tonight he made these.
I love beetroot. The colour alone is just amazing!
For this one, I grated this beetroot. Grating increases the surface area available to ferment so it is much faster, than slicing or cubes.