Category: Fall

Fermentation is not only flavor enhancement, but above all preservation. Before we could buy all vegetables and fruit at any time in the supermarket, we ate what was harvested in season. It's nice that we have recently returned to buying seasonally and regionally, thus protecting the environment.

Nevertheless, we can nibble white asparagus in autumn, for example - if we have fermented it in early summer.

I'm loving it.

PS. I have sorted the recipes by seasons of the moderate climate zone (nemoral climate, 7b - 8a). In other climate zones this sorting does not make sense, of course.

Fermented apples

Fermented apples

In den osteuropäischen Ländern Ukraine, Belarus und Russland sind sie als frisch-köstlicher Snack bekannt und seit dem frühen Mittelalter sehr beliebt – fermentierte Äpfel. Während der Sowjetzeit wurden sie massenproduziert und für den Verkauf populär gemacht. Nach dem Zusammenbruch der UdSSR, als…

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Fermentierter Curtido

Curtido Salvadoreño

El Curtido es un tipo de col relish ligeramente fermentada. Es típico en la cocina salvadoreña y la de otros países centroamericanos, y está normalmente hecha con col, cebollas, zanahorias, orégano, y a veces zumo de lima; se parece al sauerkraut, al kimchi o la tarta coleslaw. Wikipedia Curtido ist eine Art leicht fermentierter Krautsalat. Er…

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Topinambur fermentieren mit Miso

Fermented Sunchokes

Especially in autumn, at the beginning of the season, I receive many questions about how to ferment Jerusalem artichoke. After the vegetable had lost its importance over the centuries, the popularity of the tubers has been growing strongly again for several years. Jerusalem artichoke, dialectally also...

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Grüne fermentierte Oliven

Ferment green olives

It was in the fall of 2019 when I walked past wild olive trees at the foot of Mount Olympus and picked a few of the firm, green fruits here and there. Fermenting olives, the idea was instant! Unfortunately, there were not enough wild olive trees,...

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Fermented Fennel

Fennel ferments

Finocchio favoloso! Fennel is not without reason the superstar of Mediterranean and especially Italian cuisine. Fresh fennel bulbs are available in summer and fall. So this is the best time to ferment fennel to get its full nutritional potential. Fennel...

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Fermented Fennel with peppers

Fenchel zu fermentieren ist immer eine gute Idee, und Fenchel mit Paprika ist er eine wahre Umami-Bombe. Besonders gut zur Geltung kommt diese frische, würzige Beilage zum Barbeque. Frische Fenchelknollen gibt es, pünktlich zur Grillsaison, vom Frühsommer bis zum Herbst.…

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beet kvass

beet kvass

Beet Kvass or beet kvass is one of the most famous and simple recipes for fermented drinks and is highly appreciated, especially in the USA. Its origin from Russia or Eastern Europe is not historically proven. There kvass (квас), a...

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German Sauerkraut

Traditional Sauerkraut

I am a real Kraut Rocker. Sauerkraut is nothing more than white cabbage preserved by fermentation, or lactic acid fermentation, and is probably one of the best known German dishes. Kraut has also entered the vernacular as a stereotyping term for Germans worldwide. Since cabbage...

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Miso im Glas

Homemade miso

Miso (japanisch 味噌) ist eine Würzpaste, die in Japan seit Jahrhunderten traditionell aus Sojabohnen, Salz und Kōji fermentiert wird. Kōji ist gedämpfter Reis, Gerste, anderes Getreide oder Pseudogetreide, auf dem Koji-Schimmelsporen kultiviert wurden. Dieser fabelhafte Schimmelpilz, wissenschaftlich offiziell Aspergillus flavus…

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Mzhave, Georgian Cabbage fermented with Beets

Ukrainian Pelustka

Pelustka is fermented pink peasant sauerkraut with beet and celery The strong color, spicy taste and robust texture, fermented white cabbage Ukrainian style (Ukrainian Pelyustka or Пелюстка) is one of the most popular snacks in all Eastern European states...

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Georgian Sauerkraut

Georgian Kraut

Sauerkraut with herbs of Georgian cuisine. Georgia, one of the oldest settlement areas of mankind, is a mountainous country with access to the Black Sea. Due to the different climatic zones and the resulting diversity of cultivated products developed a seasonally delicate and varied...

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fermentierte rote Bete mit Vanille und Ingwer

Fermented beet

I love beet. I have always loved them. As a child, I ate kilos of pickled beet. No wonder fermented beet is high on my list. Traditionally with cucumber or pickling spices, with apple or...

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