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.
Lauch! Wie sehr ich ihn jeden Winter wieder schätze, wenn es in Norddeutschland sonst nur Kraut und Rüben gibt. Er ist extrem vielseitig. Du kennst ihn sicher in einer wärmenden Kartoffelsuppe, oder vielleicht überbacken mit Käse, gegrillt und mit Miso…
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…
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…
Alle Jahre wieder ist dieses Ferment die allerbeste Beilage an den Weihnachtstagen. Traditionell werden Gstopfta Rumm zu Gänsebraten, Ente oder Schweinebraten, gereicht. Wie alle fermentierten Lebensmittel unterstützt es die Darmflora, und somit die Bekömmlichkeit der fetten Fleischgerichte. Ich liebe dieses…
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...
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...
I love beets. Red Beet, yellow beet and striped beet. These bulbs, called chioggia, look so impossibly beautiful that I can't help myself and have to enhance them with fermentation. Fermented striped beet Kkakdugi Kimchi is almost more beautiful than...
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...
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…
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...
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...
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...
Fermented vegetables are not only totally delicious and healthy food for our microbiome due to their probiotic ingredients, they are also often a feast for the eyes and beautiful to look at. My ferments are also allowed to please the ears and sound good - hello, Berkeley Haze,...
Za'atar kraut, which is sauerkraut with my homemade za'atar spice blend, is my youngest son's declared favorite. Rightfully so. Sumac, oregano and sesame seeds bring wonderful tart, fresh and aromatic nutty flavors to otherwise plain sauerkraut. Fermented sauerkraut with za'atar seasoning. The beauty of sauerkraut...
DE