To Pickle or to Ferment, that is the question. For the Home Herbalist, it’s a really good one, too. One is quick and easy while the other turns food into better medicine but takes longer. Is the medicine of fermented foods really helpful?
Topics we mentioned:
- Health Benefits of Pickles
- Health Benefits of Fermented foods
- Difference between Pickles and Fermented Foods
- Fermenting foods for High Blood Pressure and Heart Health: low-salt
- How to get started with Fermenting vegetables
- Wild Fermentation (not an affiliate link)
We challenge you to join us as we embark on the Kimchi Challenge!
Here’s a tried and true Kimchi recipe to get you started. It’s the one Patrick’s using, so you know it’s going to be good!
For more info:
Candace and Patrick
Candace and Patrick have been fermenting in one form or another for 25 years (50 collectively!). They started off with Homebrew before it was popular and moved on to Hard Ciders, Perry’s, and Meads when they landed in Oregon. Sourdough, Kombucha, Kimchi, Saurkraut, and a host of of other concoctions have lived in their kitchen. Their love of fermentation may have started as a scheme designed to get their hands on cheaper beer, but it has bloomed into a deep and abiding love for the microbial colonies with whom we share this planet and our meals.