"All year we look forward to the goodness of summer. Tomatoes fall heavily from their vines. Berries glisten and plump on their bushes. Cucumbers crunch and cool us on those hot days. Summer is the time to put food by, and for those of us who love to ferment our vegetables, it is the height of fermentation season. If your garden is overflowing and you wish to bypass preservation means that may not be as sustainable or healthy, then try these ferments for all of the bounty of summer. Tomatoes Salsa. Combine fresh tomatoes with peppers, onions, cilantro, and garlic in this summer salsa recipe or try this green tomato salsa recipe. Ketchup. Make your own tomato paste by cooking down those roma tomatoes and then turn it into a lacto-fermented condiment everyone loves: ketchup! Cherry Tomatoes. Try fermeting whole cherry tomatoes for a delicious finger-food treat. Green Tomato Pickles. Before the frost hits, grab all your green cherry tomatoes (or chunk up larger green tomatoes) and make these fermented green tomatoes. Zucchini and Summer Squash Pickles. Make a super-simple pickle from that overflowing zucchini plant. It’s as easy as cutting your squash into chunks, adding seasonings, and covering in brine. Baby Pickles. Make these Indian-spiced fermented baby squash by picking your squash early while it’s very small and tender. Shredded Relish. If you want something a bit different, try this yummy shredded zucchini relish or zucchini-cucumber relish. Cabbage Sauerkraut. Make everyone’s favorite, old-fashioned sauerkraut. Kimchi. If you’re looking for an Asian flare, try making some spicy kimchi. Cortido. For a Latin-inspired cabbage ferment, try spicy cortido. Eggplant Pickles. Looking for something a little different? Try this lacto-fermented eggplant recipe. Peppers Pickled Peppers. If you’ve got too many of these crunchy globes than try these basic pickled peppers or lacto-fermented Anaheim peppers. Pickled Jalepenos. Or, try your hand at this delicious way to add a spicy cultured jalepeno element to your next dish. Fermented Hot Sauce. If you like things spicy and want to use up some of those hot peppers, try this fermented habanero garlic hot sauce. Berries Preserves. Want some yummy preserves with the added benefits that fermentation can bring? Try this recipe for fermented raspberry preserves or lacto-fermented blueberry jam. Soda. This recipe for lacto-fermented blueberry soda can make good use of those blueberries by giving you a fizzy, refreshing summer beverage. Green Beans Dilly Beans. Make everyone’s favorite dilly beans even better by fermenting them with this recipe. Cauliflower. Try this delicious recipe for curried lacto-fermented cauliflower. Green Beans and Cauliflower. Combine those green beans with summer cauliflower to make these colorful cauliflower and green beans. Carrots Shredded Ginger Carrots. If you prefer a faster fermenting carrot with the lovely accent of ginger, try these shredded ginger carrots. Carrot Sticks. These super simple dilly carrot sticks are easy to make and versatile. Just use whatever herbs or seasonings (garlic, onions) you have coming up in the garden. Cucumbers Dill Pickles. Bring some tang and probiotics to everyone’s favorite dill pickles by fermenting them instead of canning them. Bread-and-Butter Pickles. Like sweet pickles, but don’t like the list of ingredients on the usual jar? Ferment your own bread-and-butter pickles and enjoy them all winter long. From tomatoes to carrots, you can ferment just about anything coming out of your summer garden. So harvest your vegetables, ferment them to tangy perfection, and enjoy living foods straight from your garden all year long."
Posted on: Thu, 11 Jul 2013 00:40:24 +0000
Trending Topics
Recently Viewed Topics
© 2015