if you hang around long enough, you will most likely find jars of vegetables fermenting on our counter or a crock on the shelf boasting a large amount of kraut. open our fridge & i promise, the bottom shelf is strictly designated for fermentations only. all the work of my husband & his love for good bacteria, probiotics, healthy gut flora & foods that are alive.
come over for a beer & conversation often leads to a bit of farming, growing your own food & luke’s love of sandor katz. stay until deep into the night & the wee early hours of the morning & you will find luke chopping vegetables & creating the perfect brine long after i’ve fallen into a sleepy slumber.
a few sundays ago, i found him packing up fermented pickles into large ball jars. the whole process is incredibly beautiful to me – his love for it all & the vibrant colors – so i snuck around capturing a few moments. the leaves? yes, gleaned from our backyard & promised to keep the pickles crunchy.
i am not the expert here- in fact, let me just share with you his thoughts on fermentation right now-but i do notice those little stacks of books next to his nightstand & the very important reference books on his desk.
here are just a few all about fermenting, brewing & making with food:
– wild fermentation & the art of fermentation by sandor katz
–homemade soda by andrew schloss
– strong waters by scott mansfield
– beer craft by william bostwick
– nourishing traditions by sally fallon
i sure do miss him this morning, but he’ll be home tonight for dinner.
love,
natalie
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don’t forget to enter the peach butter giveaway! it ends tomorrow morning!