Tempeh is becoming increasingly popular as a healthy alternative to meat. Last fall, I began a wonderful journey of exploration into the world of homemade tempeh. After a fair share of hits and misses, mostly hits, I seem to have come to a method that works well, and makes yummy tempeh!
Recently, I renewed a practice I had many years ago: homemade sauerkraut, or, naturally lacto-fermented veggies. More and more we are hearing of the powerful health benefits of lacto-fermented foods, and they are so easy to make! The Cultures for Health folks have a wonderful free eBook on the subject. I think I eat a scoop of sauerkraut with almost every meal… so yummy! Another excellent source of information on fermentation is Wild Fermentation by Sandor Katz, which I use as my reference guide for measurements and seasonings.
Those who have visited my condo have seen the strange-looking jar that has become a permanent fixture on my refrigerator. Many have tasted the fermented tea that is produced in this jar: kombucha. If you are unfamiliar with this wonderful healthy beverage, I recommend you try a bottle; it is available at health food stores…
A new addition to my lacto-fermentation experiments… just as simple to make and as yummy as the fermented radishes! This recipe is basically the same, except the seasonings are replaced with 2-3 tablespoons of curry powder… Allow to ferment 3 to 7 days.
Being the season of fresh fruits and veggies, now is the time to prepare these little gems for the coming winter months! Naturally lacto-fermeted radishes… So simple to make and so delicious! Clean and cut the radishes, pack into a Mason jar and cover with brine. I use a wide-mouth Mason jar and use a regular lid covered with glass beads to keep the radishes covered.