Recipes
Lactobacillus Start for Ferments
This two-ounce “natural brine” starter culture is a great addition to any brine ferment. Brine ferments are used on low moisture vegetables such as beans, peppers, carrots, beets, and radishes. These vegetables cannot produce enough moisture when salt rubbed, so adding a salt-water solution (brine) will create the appropriate conditions.
This starter culture was made from a basic kraut recipe, allowed to ferment for only 3-5 days, before being moved to the refrigerator to slow down the process. This provides a milder flavor and more diverse culture. Using this starter will give your fermentation a head start, keep yeast in check, and add more microflora. Yay!
See the Vegetable Brine Recipe to utilize your starter!
Fermentation Recipes
Sourdough Starter
Congratulations on your new sourdough starter! Your two-ounce portion doubles each time you feed it! Store your sourdough starter in a glass or plastic container. If you plan to use your sourdough more than twice a week, keep in a dark cool space, covered with a piece of cloth and rubber band. If you plan to bake less than once a week, then store in the fridge with a tight lid. The most common feeding ratio is 1:1:1 (sourdough starter: flour: water)
Honey
Blueberry Chutney Recipe To Can or Freeze (Honey Sweetened)
Try your hand at canning or freezing with this blueberry chutney recipe! A chutney is a thick sauce that can be made with fruits or vegetables with spices. The combination of sweet and savory makes it a delicious addition to meat dishes, appetizers, burgers, or as a dip. Looking to pick your own local fruit? U-Pick farms can be found on our Find Local Food page.