How About Fermenting?

[Cheesehead]

Fermenting foods, including dairy or water kefir is so good for your health. It's easier to do than canning: no cooking, no processing jars, basically adding salt and whey (and other seasonings if desired), letting ferment on the counter for a few days or weeks and putting in cold storage. The only down side is that if you don't have a big fridge or actual cold storage (not just the basement) it's hard to do a lot. I'm trying to figure out how to store more. I've made pickles, salsa, tomato sauce, beets etc. Also make dairy kefir and water kefir. If you would like any recipes, I can post them. Anyone else into fermenting?? Oh, and there's also kombucha and I am just trying making my own fruit scrap vinegar (all those cores and scraps from apples/pears).

[Axe]

What a fabulous topic!!

Don't forget sauerkraut. Fermenting is an excellent way to preserve food. I think I even have a book on it. I'll have to look for that.

Post as many recipes you can! This is a fresh, new site and we need as many recipes as we can get.

Welcome aboard!

[Cheesehead]

Sauerkraut doesn't go over well in our family. I can post a recipe though (out of Nourishing Traditions book). I'll definitely post the recipes. I LOVE my dehydrator too. I'm making chicken jerky tomorrow.