In our latest video, Andrew shares some of the science behind a simple ferment, and gives you the (very simple) keys to starting your first batch of naturally-fermented pickles!
Does the idea of fermenting your own food, without the assurances of a package and a 1-800 number give you the willies? Do you feel like botulism will just be knocking at your door, waiting to rush in and kill your family? Trust me, I understand this fear. It's been our culinary heritage in this age of refrigerators, FDA rules, and scare-tactic marketing.
It's hard to wrest your food back out of the hands of industrialized nutrition...but it IS possible. Just try giving these simple pickles a chance, and see if your paradigms shift a tiny bit. This is the process our Father designed for food preservation--the one humans used for thousands of years to keep their harvest edible-- and the replacements of canning and artificial preservatives pale in comparison to His good system. If you have any questions, always feel free to comment and we'll share what we've learned.
For further (excellent) reading, check out this fantastic Fermenting book--> http://amzn.to/2tVj5Lb
Or, for more recipes, you can look at the Fermentools blog that we help write for-->
We are a husband and wife who are trying to live simply. We are learning much as we transition from life in the city to life in the country. Come along with us, and maybe you can also learn a thing or two as well.
We love writing for these fine folks as well!
|Simple Life Homestead||
Simple Life Homestead