Have you heard about ferments yet?? It’s my most recent homesteady discovery. It’s an ancient method of food preservation that bestows millions of probiotics on the food being preserved. It basically creates superfoods. I’m waiting on a few books on the topic so I can learn more details and recipes, but I’ve seen it so frequently on blogs and Pinterest and I just had to try it myself.
I left it to sit on my counter for 4 days and then checked it, like the recipe suggested. I’ll admit, I was nervous to open it and then taste it, I mean, seriously I had no idea what to expect. I opened it over the kitchen sink and awaited an overflow. There was a lot of bubbling but it didn’t overflow.
Once things calmed down in there I grabbed a carrot, closed my eyes, and tasted it. It was delicious! Crunchy, salty, sour, dilly. My curious 3 year old saw me try it and asked if she could have some too. Score! We just ate through this batch and she’s asking me to make more! I’m excited to start trying more of these recipes too. Ketchup, mayo, and a ginger bug are on my list to try next.