Stacking Functions Garden


Book review: Healthy Bread in Five Minutes a Day

Healthy Bread in Five
Minutes a Day

100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-free Ingredients
by Jeff Hertzberg & Zoe Francois

I was very excited when I first heard about last year’s Artisan Bread in Five Minutes a Day, but I was really disappointed when I brought the book home from the library to find only one whole-grain recipe in the whole book.  I must not have been the only one, because the authors quickly followed it up with this gem of a sequel.  For the first time in a long time, I can say, I am buying this book.

The book is pretty much exactly what you expect: almost 100% whole grain breads, 100% whole grain breads, flatbreads, pizza crusts, rolls, pretzels, etc.  There are options for unusual grains like quinoa and spelt, and many options that include fruits and vegetables (including one for Peppery Pumpkin and Olive Oil Loaf, which looks amazing).

In the short time I had this book out from the library (it’s on a waiting list so renewals were not allowed), we only had time to try one recipe — the Master Recipe.  Like Artisan Bread, this book has one basic recipe that they’d like you to master before moving on to the others.  A nice bonus: there are at least 7  simple variations using the exact same dough, but just baking it in different ways.

If this whole concept is completely new to you, here’s the basic premise: you mix up a large batch of very wet bread dough, very quickly, without kneading.  Let it rise once, then transfer it to the fridge (without punching it down).  Take chunks from this over the next 1-2 weeks and bake it.  Towards the end of the lifecycle of the dough it begins to ferment just a bit, giving your bread a sourdough flavor.

I have to say, I really love this concept.  Especially when you can do so many different things from one bowl of this dough.  You could bake bread, pizza, hamburger buns, you name it.  The dough is right there waiting for you in the refrigerator.

Here’s how it went for us, making the Master Recipe:

It calls for 7 cups of flour (5 wheat, 2 white), so I quickly realized the amount was too great for our mixer to handle.  As it turned out, mixing by hand took about 3 minutes and was no trouble at all.

Here’s what the dough looked like.  Next: cover with plastic wrap and let rise in a nice warm place.  I turned on the oven for a while, so that the surface of the stove would get nice and warm, and set the bowl there.  It rose in roughly one hour (rising times can vary).

Here’s the dough, fully risen (approx. double in size), right as I set it in the refrigerator.

The book says when you’re not used to making bread this way, let it chill a good 24 hours before baking with it.  It’s easier to handle when it’s cold.  When baking time comes, scoop out about a grapefruit-size portion of the dough and quickly shape it into an oblong loaf.

Place on a flour- and/or cornmeal-dusted pizza peel or wooden cutting board, cover with plastic wrap, and let rest for 90 minutes.  This part is the most disheartening, because it means you have to be home 2 hours before mealtime in order to have fresh, hot bread.  It works fine for us, since Adam’s a teacher and gets home at 3:30 p.m., but not everyone has that luxury.  I suppose you could always make it the night before, though.  Or on a weekend.

Thirty minutes before baking time, place a pizza stone in the middle rack of the oven and preheat to 450 degrees (the book recommends a special baking stone but our old pizza stone worked fine).  Put an empty broiler tray on the rack below it.  Paint the top of the loaf with water and sprinkle with a mixture of seeds (we used sunflower, caraway & poppy).  Make some slash marks across the top.

Slide it from the pizza peel onto the hot stone in the oven, pour 1 c. of hot tap water into the broiler tray, and close the oven.  Bake for about 30 minutes.  Remove from oven and cool on a wire rack.  Believe me, it tastes as good as it looks:

I thought the whole pizza peel, stone, and hot water thing sounded like a huge hassle.  I wasn’t home when Adam baked the bread, but he said it wasn’t nearly as complicated as you might think, and that by the second time he did it he actually found it pretty easy.

This is, hands down, the very best-tasting bread we have ever made at home.  No bread machine or even stand mixer is required!  The effort really is minimal, considering the final product.  The only tricky part is needing to plan so that your timing works out.  The book says you’re supposed to let the bread cool completely before slicing into it.  Yeah, right!  Here’s another loaf Adam baked today:

It turned out unintentionally heart-shaped.  Good stuff.

Now, for the Nourishing Traditions aspect of this recipe.  NT says that most grains are not good for you until they’ve been soaked or sprouted for a certain amount of time, to break down phytic acid and make them easier to digest.  I think this recipe could easily be adapted to do just that, and as soon as I buy the book I will begin experimenting.

Any NT fans out there: do you think simply soaking in water (& yeast & salt) in the refrigerator for a good 2-3 days is enough to break it down, or does it need to have an activator in there, such as buttermilk or lemon juice?  Also, does this need to take place at room temp. in order to work?

I’m going to do a little investigating.

Update, 1/4/2010: We tried to make a bigger loaf yesterday and it was harder to work with than the small ones they recommend doing in the book — it ended up a bit flat.  Still tasted great, though!  So, a word of advice: keep the loaves small at first.  Also, the dough might look a little gray when it starts fermenting — this is normal (if you’ve ever attempted to make sourdough bread it will look familiar).

Update, 2/1/2010: I’ve posted a recipe for an adapted version of one of the recipes in this book.  I adapted it so that it would have a much longer initial rise, to make it more “Nourishing Traditions” -friendly.  Check it out here.  I think the basic principle could be applied to just about any of the recipes in that book, and I plan to try exactly that in the coming weeks.

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Adam’s making stuffing for the Rensenbrink Family Thanksgiving tomorrow, so tonight he took out some thyme he’s had drying for several weeks and removed the leaves from the branches:

Here’s a major limitation of the blog: you’ll have to just imagine how amazing it smelled in our kitchen while he was doing this.

This is the first year we grew lots of different types of herbs.  Next year I hope we can get organized enough that we can dry enough thyme, rosemary, oregano, etc. to give some out as Christmas presents.  This stuff is amazingly cheap and easy to grow, and look how much nicer it is than store bought organic thyme:

In case you can’t tell, the one on the right is the homegrown.  The aroma is significantly stronger as well.

Adam was so inspired that he went out with a flashlight and dug more fresh thyme out from under the leaf mulch, so he can make sure he has enough dried to last all winter.  He uses thyme in many different recipes: all kinds of vegetable or meat dishes, and also anything Italian.  I especially like it on potatoes.  I also remember reading somewhere (probably Nourishing Traditions) that thyme has anti-inflammatory properties.

To dry herbs, simply pick a bunch, and tie them up with a twist tie, and turn them upside down inside a paper bag for a few weeks. The paper bag keeps them from getting dusty and catches any leaves that might fall off during the drying process.

Have a Happy Thanksgiving, everyone.  This might sound cheesy, but really, the thing I am most thankful for this year is having a yard that I can grow all this amazing food in, so that my family can eat well even if we are on a tight budget.


Stock/broth basics

I mention broth on here all the time, but I’ve never really posted the how-to.  The good news:  it’s really easy.  The great news:  it adds immeasurable flavor and nutrition to everything you make.  I’ve adapted this very basic recipe from Nourishing Traditions:

Basic Stock
1 chicken or turkey carcass, or 1-2 lbs of beef soup bones
Water enough to cover the bones
2 T. vinegar or acidic wine
1 onion, roughly chopped (optional)
2-3 of carrots, roughly chopped (optional)
Parsley, bay leaves, other herbs that you like (also optional)

Take a chicken or turkey carcass from a bird you’ve roasted (hey, I just realized how timely this post is), or some raw beef bones.  You can also use raw poultry, but you will have to pull the meat off the bones later after it’s done boiling.

Place your bones and vegetables in a crock pot and cover with water.  Add the vinegar.  Cook on low for 12-24 hours.  Add dried herbs like bay leaves when you have a 2-4 hours left.  Add fresh herbs like parsley with 30-40 minutes left.

Turn off the crock pot and let it cool for an hour or two, so it will be easier to handle.  Strain it through cheesecloth or a fine strainer (this is very important with poultry because of all the tiny little bones).  The vegetables will be pretty much mush by now, but that’s OK since you were mostly after their flavor anyway.   Place the strained broth in a bowl in the fridge until cold (several hours, or overnight).  Skim off fat and impurities from the top, then freeze in ice cube trays.  5-6 cubes = about 1 cup.

Here’s how we usually do it: we roast a chicken for supper.  We remove the drummies and wings completely, then cut off as much meat as we can from the carcass.  We get the broth going in the crock pot and leave it all night and let it go all the next day, too.  When Adam gets home at 4 p.m. or so the next day, he shuts off the crockpot.  Then that evening we strain it and put it in the fridge.  The next morning we skim it and put it in the ice cube trays.  That night we transfer the cubes to freezer bags.  So yeah, it’s a long process, but each step only takes a few minutes.

Stocks are SO good for you.  Nourishing Traditions has several different stock recipes, and even calls for adding chicken feet if you can find them.  They add extra gelatin to the broth, apparently.  Did you know that gelatin is a huge boon to digestion?  Also, cooking bones like this draws out minerals from the cartilage and marrow, turning them into easily-assimilated electrolytes.  See the “Stocks” chapter in Nourishing Traditions for much, much more information.  This recipe is a very simplified version of the ones found there.

So many recipes that we make call for stock, and it used to be frustrating to have to buy a whole can or carton of it when I only needed 1 cup.  Now we just grab a few cubes out of the freezer when we need it.  Adam has started adding stock to recipes that don’t even necessarily call for it, because it adds so much depth of flavor.

Update, Nov. 30, 2010: I finally got up the nerve to add chicken feet to my stock!  Result: after refrigeration the stock looked like jello. I take that as a sign of the presence of gelatin.  🙂

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Dog bone broth

So, Adam was chattin’ it up with one of the meat department employees at the co-op tonight, and he asked whether they sold soup bones. The guy said, “Yeah, we do… it’s just that we don’t label them as soup bones.” It’s a sign of the times:

Adam got 1 1/2 lbs of soup bones for an insanely cheap price.  The guy assured him that this is from the very same high-quality animals the co-op cuts up for meat.  It’s just that there’s a market for dog bones, not so much for soup bones.  So we’re going to cook these all night long in the crock pot and then make an ultra-nutritious bone broth-based soup tomorrow.  I’m not going to tell my dog or my mom about this one.

Also: check out my new recipes section!  I’m compiling all my recipes on one handy reference page, right here.

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Book review: Nourishing Traditions

nourishingtraditionsNourishing Traditions
The cookbook the challenges politically correct nutrition and the diet dictocrats
By Sally Fallon, with Mary Enig, Ph.D.

I’ve been putting this off for a couple months now.  How do you review a book like this?  This all started with a post I did for this blog back in April.  A comment on another blog led me to the Weston A. Price Foundation (WAPF) website, which I found to be very confusing.

A week or so later my friend Tracey loaned me her copy of Nourishing Traditions, which I quickly bought, and honestly it’s been laying around my kitchen ever since.  I pick it up nearly every day, either to read more of it or to find a recipe.

I think the subtitle does it a bit of a disservice.  It sounds kooky.  The accolades from Robert Atkins inside the front cover make it seem even kookier.  And when I first started reading it, I was skeptical.  But now that I’ve gone deeper down the rabbit hole of food and nutrition reading, I keep getting more and more confirmation of pretty much everything Fallon says.

Among the more shocking things:

1. Saturated fat is not nearly as bad as we’ve all been led to believe — in fact it might even be essential to brain and reproductive health.  Fallon points to convincing research that shows sugars, hydrogenated fats, and refined carbohydrates as being much more dangerous for your heart.

2. Soy is not as healthy as you think.  This one is the hardest one for me to come to terms with, since I was a vegetarian for so long (1999-2007 or so).  But she points out that traditional Asian cultures only ate soy products that had been fermented or cultured (such as tempeh, fermented soy sauce, or miso), because soy is hard to digest and can end up costing your body more minerals to digest it than it offers in return.  The WAPF is probably most famous for its anti-soy stance, and I think that it is taken too far sometimes.  Fallon herself is just fine with certain soy foods, as long as they’ve been prepared in traditional ways.

3. Milk, as we drink it today, is not nearly the health food that it once was.  Cow’s milk is full of beneficial enzymes and vitamins that are killed during the pasteurization process, and then it is homogenized, which denatures it even further.  Fallon recommends finding a source for raw milk from cows who are fed all or mostly a grass-based diet.  Good luck with that one, folks!  It’s actually illegal for stores to sell raw milk in the US, so you have to buy it right from the farm.  Raw milk won’t be passing my lips anytime soon, alas.

Well, this whole “shocking truths” thing just goes on and on, depressingly at times.  In the end there are very few of our most beloved foods that are allowed, and few ways in which we are allowed to prepare them.  Grilling and microwaving are out.  Coffee, chocolate, alcohol, sugar, most breads (even whole grain), boxed cereals, and white flour are out.

Happily, other wonderful things are encouraged.  Bloody red meat.  Butter.  Whole milk.  Eggs.  Preferably all from organic/local sources.  There is quite a bit of information on the difference, nutritionally speaking, between meat/dairy/eggs from conventionally raised animals vs. meat from animals that are allowed to roam around eating grass.

I have decided to take the pick and choose approach to dealing with this book, because I frankly don’t have it in me to try and accomplish all these very lofty goals.  I still have to work!  However, we have implemented a number of things that Fallon recommends.  Among them:

1. Make bone broths from chicken carcasses.  Freeze the broth in ice cube trays and add it to various foods while cooking.

2. Eat fermented and cultured foods, at least once per day, but preferably have something fermented, cultured, or even just raw at every meal.  This was a much easier goal to reach during the summer.

3. Soak most grains and beans overnight before using them.  This neutralizes phytic acid, something Fallon describes as an “anti-nutrient” and also makes the grains easier to digest, and much tastier.  (An easy way to do this is to start making steel-cut oatmeal or pancakes for breakfast on a regular basis, with eggs on the side of course.)

4. Cut back on sugar.  Oh my, is this hard.

5. Take a teaspoon of cod liver oil in lieu of vitamins.

In the semi-near future I’d like to start implementing a lot of the other things from the book, but it’s going to take time.

And now a word of caution.  This is to myself as well as you all.  WAPF/Nourishing Traditions sometimes starts to venture into “theory of everything” territory, where the western diet is to blame for cancer, obesity, ADHD, depression, infertility, diabetes, ugliness, cavities, mosquito bites, and pretty much every problem known to modern humans.  When they get on the anti-soy warpath, they actually start to sound downright cultish.

So I’m trying to temper my panic with a reminder that a person can only do so much, and I’m doing the best that I can right now.  I’m healthier now than I was a year ago or even 6 months ago.  I’ve lost about 10 lbs since I started reading this book.  I lose 5-7 lbs. every summer due to all the biking/gardening, so I’m not ready to declare Nourishing Traditions to be a diet book yet.  Stay tuned.

Which brings me back to that endorsement from Dr. Atkins.  I can totally see, after reading this, that Dr. Atkins was reading some of the same research when he wrote his diet books.  There’s a grain of truth to the low carb diet plan, although anything that says no to fruits and vegetables is a little suspect.  Fallon puts almost no restrictions on whole foods.

And although she encourages saturated fats, it’s not like she thinks you should go eat a stick of butter tonight.  Everything in moderation.  You’re going to put a small amount of some sort of fatty spread on your bread, right?  Well butter is one of your best choices because it contains crazy amounts of vitamin A and the fat that best helps your body to absorb it.

I could go on and on, but I think I’ll stop there for tonight.  Tomorrow night Sometime soon I’ll review a couple of the recipes from the book. (Updated 11/5/09)

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Recipe: granola

Store-bought granola is expensive, especially considering how cheap it is to make at home.  Homemade granola is also endlessly customizable:

Basic granola recipe
6 c. old-fashioned rolled oats
1 c. walnuts
1/2 c. sunflower seeds
1 c. raisins
3/4 c. maple syrup
1 tsp. cinnamon

Preheat oven to 300 degrees F.


Place a metal 9×13 cake pan over 1 or 2 burners, turned on to low-med. heat.  Add the oats and roast them right over the burner, stirring every 1-2 minutes.  When they start to look sort of golden and start smelling really good, add the walnuts and sunflower seeds:


Keep cooking and stirring for another good 2-3 minutes, then turn off the burner.

granola3Add the maple syrup and cinnamon.  Bake in the oven for about 20 minutes, stirring once or twice.


Remove from oven and stir in raisins.  Stir once or twice while it cools.  Store in a plastic container or bag in the fridge and it will keep for much longer than it will ever last.

This is our latest version of Bittman’s incredibly versatile granola recipe in How To Cook Everything Vegetarian.  There are endless variations on this.  Obvious ones are to substitute different kinds of nuts and dried fruit.  You could also stir in a good generous 1/2 c. of peanut butter; 1/2 stick of melted butter would make it more chunky and rich.  Coconut is good in here, as is honey instead of maple syrup. You could also use 1/4 c. molasses and stir in some dried candied ginger.  You could be really naughty and add some chocolate chips after it has cooled.

Update, 9/13/09: I want to add a small disclaimer that Nourishing Traditions/WAPF does not recommend granola.  Fallon even calls it a “so-called health food.”  It’s true that this recipe does not include any soaking or sprouting of the grains, so therefore it’s not going to be as easy to digest and the phytic acid will remain stubbornly in place.

But I have to look at this in terms of relativity sometimes.  I like variety!  And this is still better than any boxed cereal.  Anyway, if there are any WAPF-ers out there who have a sprouted granola recipe, do share.

Update, 3/27/2010: A new variation of this recipe to try: instead of the honey, cinnamon, and raisins, try: brown rice syrup, zest from one orange, and craisins.  YUMMY!


Recipe: best whole-grain pancakes or waffles

Adam has been working on this recipe for quite some time, and I think it is ready for a debut on the blog.  It’s loosely based on the Nourishing Traditions pancake recipe, but we found that if we followed that recipe to the letter the resulting pancakes didn’t have such a great texture.

The biggest difference is Adam uses baking powder.  Oddly, Nourishing Traditions seems very adamant about not using baking powder, but I have yet to find an explanation why.  So we’ll keep using it until we see some strong evidence against it.

Amounts here are not exact, because Adam never measures, but you’ll get the idea when you see the pictures.

100% Whole Grain Pancakes (That Actually Taste Good)
1 1/2 c. whole grain flour (we often use a combo of 1 c. wheat + 1/2 c. buckwheat)
Approx. 1 c. buttermilk
2 eggs
1 T. baking powder
1/4 c. butter, melted and then slightly cooled
1/2 tsp. salt
1 tsp. sugar
Blueberries (optional)

First of all, if you can possibly get your hands on freshly milled flour, that is ideal.  Our flour mill has totally revolutionized our cooking.  However, store-bought whole wheat flour, as long as it’s relatively fresh, is fine.

Put your flour into a glass container and add enough buttermilk to make it very wet.  Soak overnight on your countertop (no refrigeration req’d).

pancakes1The next morning, your flour will have soaked up most of the buttermilk, and the consistency will be much thicker.  Soaking is the most important step of this recipe, so don’t skip it!


Add all the rest of the ingredients and stir.  If it seems insanely thick, add a little regular milk to desired consistency.


We added an 8 oz bag of frozen blueberries to this particular batch.  A full package like this is on the upper end of the right amount of blueberries to add.  If you add too many, it can make the pancakes fall apart when you cook them.


Fry over medium-low heat in a lightly-oiled pan (or use waffle maker).  These have a tendency to stick a bit more than regular pancakes so let one side cook very thoroughly before flipping.


Now that we’ve really figured out how to properly cook whole grains, I can’t say that I miss refined carbohydrates like white flour one bit.  Soaking is really the key, as it softens the grain, making it taste better as well as neutralizing phytic acid.

We’ve used a number of different grains here.  The other day Adam used about a cup of freshly-ground barley flour and 1/2 c. or so of rolled oats, keeping the rest of the recipe pretty much the same.  Freshly-ground brown rice and oats is also good.

Update, 18 Nov. 2009: We’ve been making pumpkin waffles with this recipe lately by adding 1/2 c. pureed pumpkin, 1 tsp. cinnamon, 1/2 tsp. ginger, and 1/2 tsp. nutmeg.  Top with plain yogurt and a little maple syrup.


Fermenting and apples

Reader Edna asked if I had a recipe for fermented applesauce.  I looked through both Nourishing Traditions and Wild Fermentation, and also did some googling, but came up with nothing.  Every applesauce recipe that I’ve seen calls for cooking the apples, which, one would assume, would kill all the enzymes necessary for good fermentation.  So would a person just food-process the apples and make raw applesauce, then let it ferment for two days?  I found this basic recipe for raw applesauce.

Nourishing Traditions does have a recipe for a fermented version of apple butter, which I will share here.  I’ve never tried this one.  Anyone else out there that’s tried it?  This involves cooking the apples, so maybe cooking is a-ok when it comes to apples.  I still have so, so much to learn.

Apple Butter (from Nourishing Traditions)
4 c. dried apples
1 T. sea salt
1/4 c. whey (optional, but use a little extra salt if you leave it out)
1/4-1/2 c. raw honey, to taste

Cook apples in filtered water until soft.  Let cool slightly and transfer with a slotted spoon to food processor.  Process with remaining ingredients, and sweeten with extra honey if needed.  Place in quart-sized, wide-mouth mason jars.  The apple butter should be at least 1 inch below the tops of the jars.  Cover tightly and keep at room temperature for about 2 days before transferring to the refrigerator.  This should be eaten within 2 months.  Makes 2 quarts.


Recipe: fermented salsa

You ask, I deliver.  Here you go, Matt!  From Nourishing Traditions:

Makes 1 qt
-4 medium tomatoes, peeled, seeded and diced
-2 small onions, chopped
-3/4 c. chopped chile, jalapeno, or milder pepper (seeded)
-6-8 cloves garlic, peeled and finely chopped or pressed
-1 bunch cilantro
-1 tsp. dried oregano (or a good T or two of fresh)
-juice of 1-2 lemons
-1 T. sea salt
-4 T. whey or 1 extra tsp salt
-1/4 c. spring or purified water

For small scale recipes like this, it’s not really that big of a deal to just peel the tomatoes with a paring knife.  If you do a search on how to peel tomatoes you’ll see a lot of advice about boiling water, and dipping the tomatoes first in the boiling water, then in the cold water.  It’s true; the skins practically peel themselves off when you do this.  I’d only bother with making that many pans dirty if I was making 10 qts of salsa, not one.  But that’s just, like, my opinion, man.

Anyway, mix all ingredients and place in a quart-sized, wide-mouth mason jar.  Press down lightly until the juice rises up; if there is not enough liquid to cover the vegetables then add a little water.  The top of the vegetables/liquid should be about an inch below the top of the jar.  Cover and keep at room temperature for about 2 days before transferring to the fridge.

A note about timing: that “2 days” is a very subjective figure.  It depends on a number of factors.  If you use the whey, this process goes very quickly.  If you don’t, it takes a little longer.  The temperature of your kitchen is also a factor.  This took 2 days in our kitchen, but we used whey.

How do you know when it’s done?  Taste it every single day.  Twice a day if it’s really warm in your kitchen.  Open it up, press the vegetables down, and give them a taste.  When it tastes really good, it’s done.  As you can see, there is pretty much no way to get this wrong.

If you use the no whey-extra salt method you’ll know it’s done when it starts to taste less salty.

I don’t know that I’d let this one go too long… probably better slightly fermented than sour-kraut-level fermented.

Variations: endless.  You could leave out any of the spices if you don’t like them.  You could use lime juice instead of lemon.   You could use 2 giant tomatoes instead of 4 medium.  I doubled the recipe and used up 4 giant brandywine tomatoes.

UPDATE, 10/12/2009: We had a recent batch of salsa that we let ferment until it was practically exploding on top of our fridge.  I think it took about 3 days, but that was in August when it was relatively warm here.  Anyway, it tastes good, but it is very bubbly.  Like champagne salsa.  Kinda weird (still edible).  If you want to avoid this, transfer to your fridge before the “exploding with bubbles” stage.  There’s a lot of variation in this process, and with practice you get better and better at it.  Give yourself the permission to experiment and fail, and you can’t go wrong.

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Fermentation MANIA


It’s official.  We have become fermentation maniacs.  Left to right: pineapple chutney, pickled zucchini, dill pickle slices, dill pickle spears, and sour kraut.  They are all in various stages of fermenting, and I think the sour kraut is pretty much done.

There is nothing that hits the heart of the new home economics better than fermentation.  Here are a couple of simple reasons why:

1) It is a way of preserving locally grown produce through the winter months — this stuff won’t keep forever, but it will keep until next spring.
2) Instead of destroying nutrients, as traditional canning does, it enhances nutritional value
3) It is ideally suited to small batches, which makes it perfect for someone with a small garden
4) It’s something most people can’t buy in a store (unless they are very lucky or very wealthy)

Go ahead and click on my Fermentation tag on the right to see all my posts about it.  We made our first kimchi only 2 months ago and already we are completely sold on this.

We used the Nourishing Traditions recipe for the pineapple chutney, the Wild Fermentation recipe for the pickles and kraut, and Adam adapted this recipe for the zucchini.  If it turns out good (and so far, it is looking that way) I will have him post the recipe.