Hummus is a beautiful food! It’s the only dip I make — because of its delicious flavor and versatility. I love to experiment with a variety of flavors. The peppers in this roasted red pepper hummus make it slightly sweet while the lacto-fermentation adds a bit of tanginess. It’s amazingly easy and really scrumptious. [by Katie Mae Stanley]
Who knew that making a big honkin’ loaf-sized sandwich and flattening it under cement blocks, rocks, or gym weights could be so fun (or so delicious)? I’d seen other Big Flat Sandwiches around the internet, but when Wardee first presented the idea of making a real food Big Flat Sandwich, I immediately knew I needed to try my all-time favorite sandwich — the Reuben. [by Kresha Faber]
The moment we walked through Grandma Mabel’s front door for our two week visit, the aroma of her sauerkraut and spareribs welcomed us. No visit was complete without this simple comfort food. She would begin preparing it early in the day, layering the ribs and the homemade kraut in the same vintage Dutch oven. I’m sharing the exact way Grandma prepared this dish, as well as an alternative to help you preserve the probiotics in your sauerkraut. [by Jenny Cazzola]
Want to make your guacamole just that much better for you? Lacto-ferment it! This natural fermentation process allows beneficial organisms to proliferate, and causes an explosion of vitamins and enzymes. The benefits to you? Better digestion and support for your immune system. Check out the recipe below, also demonstrated above in this week’s free video.
Is it crazy for ketchup to bring me such a smile? Honestly! I didn’t know if I should name this delicacy “Oh My Lans Ketchup!”, “Mercy Sakes Ketchup!”, or “You Are Never Going to Believe It Ketchup!”. When I think about this delicious, simple, and nutritious condiment, I can only shake my head. Enjoy the taste and tang of summer year-round with this lacto-fermented treat! Your gut will thank you… as will each of your friends and family members! [by Erin VanderLugt]
Today is the Lacto-Fermentation Blog Carnival hosted by Annette @ Sustainable Eats. In 2010, she’s changing her preservation strategy from primarily canning to lacto-fermentation. Her family will be eating even more seasonally, and putting up foods using traditional lacto-fermentation methods that increase nutrition. For the blog carnival, I’m sharing the lacto-fermented mayonnaise I made last week. I combined two recipes to create a mayo that worked with what I already had in my pantry.