Lacto Fermentation Blog Carnival

Brook inspired us with her lacto-fermented salsa so much that I’m doing a lacto-fermented blog carnival. Next Friday, April 2 I’ll try to figure out how to use Mr. Linky so anyone with a blog can participate with some link love. If you don’t have a blog I’d love for you to write a blog entry anyway and I’ll post it here then link into it for you.

I’d also love any links to other blogs with recipes that you’ve tried so that we can compile them all in one place.

Lacto-fermentation has been around for millenia and is nothing to be feared. Have you ever eaten real saurkraut or kosher dills? Lacto fermented. Cheese? Lacto fermented. Wine and beer? Originally lacto-fermented. It’s a wonderful, healthy way to preserve foods using no energy or special equipment.

So, do some googling to find recipes and get fermenting already! And please help me spread the word so we can get as many lacto-fermented recipes as possible.

Some Lacto-Fermented Recipe Ideas:

Lacto-fermented salsa
Lacto-fermented orange marmalade
Lacto-fermented beet kvass
Lacto-fermented soda
Lacto-fermented hits and misses by Millie
Lacto-fermented ketsup by Ren
Wardeh’s lacto-fermented turnips and beets
Sandorkraut’s Blog about wild fermentation, complete with support forum

My Favorite Books with Lacto Fermented Recipes:

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

25 Responses to Lacto Fermentation Blog Carnival

  1. Thanks for doing this carnival, I will be checking back. Really want to lacto ferment, but my milk is so expensive. Any tips for getting the most whey, or recipes that don’t use whey?

  2. Awesome! This will get me inspired into action! Thanks!

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  4. i am so into it. definitely on my list this year is to to do more fermented pickles!

    i am a bit unsure of what you are asking of us. i want to be in! just tell me what to do! :)

  5. Kara, you can use the whey that separates on the top of your plain organic yogurt. Typically you need 1/4 cup of whey per quart jar of fermented foods which is normally no problem with yogurt but you can put it in cheesecloth-lined colander in the fridge overnight to get the whey out faster and then use the yogurt as you would cream cheese so you won’t be wasting any food.

    Meg, I’m so glad you are on board!

    Tigress, I am so busy getting the garden in and curing my pig right now I couldn’t can this month but I’m still in the can jam! late March/Early April is when almost everything goes in and winter stuff comes out so I’ve been a tad busy, also getting bees this week.

    So, find a recipe from the books or websites or blogs that I listed and get started. Next Friday I’ll have (hopefully) a slick widget where you post your recipe on your blog and then use the widget to link your entry into my page that I’ll set up. Then you get the content on your site but mine will essentially pull all the entries together. It’s essentially like your round up but I don’t have to do all the link coding.

    You have until Friday next week to do your fermentation project (my husband calls them my pets) and post about it. Hopefully that’s enough time for everyone but you can always come back and link in later, I’ll leave Mr. Linky on. I’m no good with deadlines in case you haven’t noticed. ;p

  6. ps Tigress I was trying to find you recipe for what you had lactofermented already to include above and I couldn’t find it. Was it on Tigress in a Pickle?

  7. Charlotte Gore

    great idea for this lacto carnival, thank you! my favorite book for lacto fermented recipes is
    Making Sauerkraut and Pickled Vegetables at Home by Klaus Kaufmann and Annelie Schoneck, it is an awesome, easy to read book!!

  8. great idea! i’m in! i’ve been doing some fermenting on my blog already. i’ve made kombucha and am making kraut this weekend. sandor katz’s book is a great starting point for fermenting. he also offers workshops–i took one in seattle last year. anyway, great plan!

  9. @Kara – From what I understand, lacto-fermentation can be done without using any whey at all. The good bacteria is already present on the vegetables in their natural state and whey just accelerates the process and insures success. To do this without whey, you need to increase the amount of sea salt in the recipe. Salt helps to inhibit the bad bacteria until the good stuff can take over.

  10. I have done it without whey as well but it’s so salty that way (or whey) that I think it’s better to try and get some from your yogurt. If you stir it up it will separate faster too and then if you want to still eat it as yogurt you can add back honey or OJ or cream to get it thinner again (or just add to smoothies where it doesn’t matter).

  11. Charlotte, I hope you do your saurkraut. I haven’t talked to you but a few weeks ago my MIL was up and tried it on feta pizza and it was delish that way. She said it was the best saurkraut she’s ever had. What can I lactoferment and trade for more of your kraut? :p

  12. I agree, Annette. I did kimchi that way and it is still sitting in the fridge – too salty to eat. I keep hoping it will mellow out or something but, no luck. It worked but, it’s not enjoyable to eat.

  13. I wonder how parsnips would be? I have a mountain of them and want to use them up.

  14. I made parsnip pickles as an experiment a month ago and I would suggest lightly steaming or blanching them first. They are tough but that may be in part because I overwintered them?

  15. I remember reading a health study about 5 years ago that said essentially Scandinavia and Asian countries have higher rates of stomach cancer, possibly from all the salty foods they consume. I like using whey to ferment for just that reason. I feel like between all our bacon now and beef jerky we get enough salty stuff, although otherwise it’s just the salt I add to baked goods. It’s nice knowing exactly how much salt and sugar we consume!

    Likewise at the turn of the last century the average person consumed 10 #s of sugar and today it’s 120. We went through 60#s and 1/2 gallon of maple syrup and 1 gallon of honey in the last 12 months. It’s so nice to know that!

  16. I’m so excited about this Annette! Is it okay to link up more than one recipe? I think I’ll start a new ferment today!!

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  18. Diana, I’m so glad! I was just on your blog last night and love your starting seeds tutorial!

  19. Well, I don’t know if this applies but I just recently learned about rejuvelac.

    The instructions say you have to do is:

    - Soak about a cup of rye berries for 8 hours in filtered water in a glass jar.

    - Drain, rinse, drain again and let the berries sprout.

    - Then rinse again and fill the jar with two quarts of filtered water.

    - Cap securely with a piece of cheesecloth and leave on the counter, away from direct sunlight, for a day or two.

    - Strain and the rejuvelac is ready to drink. Keep it in the fridge. The rye berries can be reused a couple of times.

    I did this and found the resulting drink quite nice. It looks like lemonade and tastes kind of plain, can’t describe it – it’s an ok taste, though.

    However, soaking with water doesn’t address the phytic acid problem so now I’m adding whey to the first step and letting the rye berries soak for a full day.

    All sites I checked say to discard the “spent” berries or feed them to chickens. I don’t have chickens and hate to throw food away so I just boiled the berries in a little water until tender, about 10 minutes, I think. Added butter, a bit of cream and raw honey off the heat. And, surprisingly, the hubby and I liked the new breakfast concoction. :P

    Rye, wheat and quinoa produce the best results.

    From Wiki: Rejuvelac contains eight of the B vitamins, vitamins E and K, and a variety of proteins, dextrines, carbohydrates, phosphates and amylases. It is rich in enzymes that assist in digestion.

  20. Always learn new things when I read your blog! Never really been aware of lacto fermentation processing before – but find it very interesting.

  21. Auburn, I’ve always wanted to try that. do you have images and I can add a separate post for the rejuvelac so it shows up in the search function? I’m glad to hear how you like it since I *could* try a million recipes but not all of them will be hits.

    KFG I hope you’ll try something. Lacto fermentation is so cool – and a quick and easy way to preserve foods. One nice thing is like Emily’s point on the salsa post, namely that you don’t need to wait until you have a huge batch of stuff. She just keeps a crock of brine going and throws in veggies. I imagine this is how things were several hundred years ago too – so simple to can when you don’t need to boil up a box of jars first!

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  24. Richard Washburn

    I have a brand new product which is very useful in lacto fermented vegetables made in a jar.
    They are weights made of glass that fit into the top of the canning jar that help hold the veggies under the brine solution.
    I have them listed on Ebay, just search for ‘lacto ferment glass jar weights’.

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