nourishing traditions
Lacto-Fermented (Naturally Pickled) Turnips and Beets
I’d like to share how simple and fun lacto-fermentation of vegetables can be. I’ve only done a bit of it, but enough to see that lacto-fermented vegetables taste fabulous and are very easy to make. What I love the most about it is that I don’t have to heat anything (though some recipes call for a bit of cooking) and that measuring is not that precise. This is the kind of anti-cooking I like!
Why Nourishing Traditions?
If you’ve been reading here for awhile, you might have noticed that I’m cooking a little differently. I am heading in the direction of traditional food preparation methods, such as you can find in Nourishing Traditions by Sally Fallon. Nourishing Traditions departs from modern industrialized food methods because it goes beyond just using whole, natural ingredients. It takes those ingredients and prepares them properly, according to the traditions of healthy, unindustrialized peoples across the globe.
Return to the Mixed Farm
We are currently in the category of the “educated consumer” but heading, Lord willing, toward becoming the “enlighted farmer”. Where are you?
The educated consumer and the enlightened farmer together can bring about the return of the mixed farm, where cultivation of fruits and vegetables is combined with the raising of livestock and fowl in a [...]
Recent Comments