The Fermentation Factory

I’ve been fermenting food recently. There’s nothing like some old vegetables to compliment a meal. It’s true. I currently have lacto-fermented salsa and kimchi¬† in jars in front of the radiator in the living room. Our kitchen is too cold to encourage the fermentation process. Actually, we really don’t need a refrigerator. We can keep our veggies cold by storing them in the cupboard. I’m also growing an experiment in gluten-free sourdough bread in front of the radiator.

The other day my husband walked into the living room and said, “It smells like a barnyard in here.” He was probably thinking that I was trying to make kefir again, but I haven’t tried that since the last kefir debacle.

Anyway, when my family starts complaining about the barn-like odor I know it’s time to put the ferments in the frig. My salsa and kimchi joined my raw sauerkraut in the refrigerator this morning. Of all the fermented vegetable sauerkraut is my least favorite. What were they Germans thinking? Didn’t they have any other seasoning besides salt?

I proofed my sourdough last night. I started a loaf rising this morning and now it’s in the oven. I have no idea what it’ll be like. As I write this I’m realizing that I don’t even know what time I put it in the oven.

My husband who happily eats my fermented foods is always ready to make fun of the process of making them. Here’s his recipe for sourdough bread.

First put some dough in a jar and let it sit for three days.

Next put the dough in a glass bowl and let it sit overnight.

Then put he dough in a loaf pan and let it sit for a few hours.

Finally bake it.

It isn’t rocket science, but it is a little more complicated than that. As one of sourdough websites I read said, “If this sounds brain-dead simple, that’s because it is. People who didn’t believe the Earth was round did this for millenia.” They may of not realized the Earth was round, but they sure made some good bread. I wonder how good they were at figuring out whether to push or pull a door open. Probably better than me.

In Case Your Wondering:

You may be wondering, “Hey, what’s up with all the fermenting going on in your house?” You may find it frightening. You may even be thinking, “Remind me never to eat at Lovelyn’s house.”

The good bacteria found in fermented foods promotes gut health. Fermented foods have been part of many traditional diets for years. Find out more about the health benefits of fermented foods.

This post is part of Real Food Wednesdays on Cheeseslave.