This is from an e-mail I received from Wardee Harmon, of Traditional Cooking School. She is wonderful, and I highly recommend her.
|I’m excited because I just released a new lesson for the premium members of our Bible-based cooking program……|
all about naturally pickled foods.
When most people hear “pickles” they think about the canned food aisle containing sauerkraut and pickles and such.
Yet I’m not talking about the same thing :)You see, naturally pickled foods are pickled how people did them CENTURIES ago before we had anything like high pressure canners.
Just salt and vegetables and jars… all that’s required. :)No heat, no pressure, just time and room temperature.ie … fermenting!
Crunchy, salty, sour.
Probiotic, good for the immune system, preserved with natural acids like lactic acid (which is healthy… as opposed to the white vinegar that’s used to preserve most foods in the canned section).Anyway, in this new lesson, I help you understand the process of fermenting, what tools to use (you really only need mason jars and utensils), the type of ingredients to shop for/grow, what’s happen in and how to do it safely.
Plus gobs of recipes, both in the printable and quite a few on video for you to follow along… kraut (and a high Vitamin C kraut), pickles, kimchi, ginger carrot sticks, apple chutney, and more!
Would you like to learn this age-old skill? You can preview this lesson and others if you’re approved for a free 30-day trial of our Bible-based cooking program.
Click here to apply.
FYI: Our program is for Christian moms (and families) who know they want to cook healthy but aren’t sure what to do or where to start… nor do they want to spend hours in the kitchen. We help you skip the learning curve with sourdough, fermenting, cheesemaking, and more!
Let me know if you need any help finding anything or if you have any questions.
God bless you and your family… and happy fermenting!
|P.S. Need help?Common questions and answers here.|