Growing up, I spent a good bit of my early years living on a farm just outside Crawfordville, Fla. The majority of the food we grew was for our personal use. We’d grow the normal stuff you’d expect… tomatoes, watermelons, okra, bell peppers and greens were pretty much always on the list to plant. As you’d expect, we’d do various things to preserve the fruits of our labors. The most commonly used method was canning. (Followed by open-air dehydrating.)
If you’re looking for an easy, healthy way to perk up your dishes for very little money lacto-fermentation is a great way…
The mouth tingling heat from the chilies combined with the amazing aroma of fermented garlic makes a wonderful addition to anything from braised meats to hot pot; salad dressings to BBQ. This affordable, easy to make flavor packed fermented gem is a must have for any Asian food lover(s)!