Melissa SantosMay 13
I am so glad you are all here to help me through my summer of “i don’t really cook, but I have a veggie subscription box”
Show threadEllenInEdmonton 
@ansate This will be my third (or fourth?) summer. 2 essentials to keep up with the inundation are a food processor and an #InstantPot. An air fryer might work for those who prefer the texture. I try to freeze all of the extra leaves and ends to use for a bone broth from time to time.
May 13 at 12:59amWeb
Show threadMelissa SantosMay 13
@EllenInEdmonton Yes, i sense that the food processor will be very useful this summer
Show threadEllenInEdmonton May 13
@ansate I bought mine on day 1 of my veggie subscription. No regrets.
Show threadswachterMay 13
@EllenInEdmonton @ansate When we got overloaded with apples, we were able to borrow a dehydrator from the public library and it was a huge help!
Show threadswachterMay 13
@EllenInEdmonton @ansate This thread is prompting me to sign up for a farm share. Thank you!
Show threadEllenInEdmonton May 13
@swachter @ansate Oh, that’s a great item to be able to borrow from the library. I may buy one this year. I’ll also start fermenting more of my vegetables. My sauerkraut was quite excellent.
Show threadswachterMay 13
@EllenInEdmonton @ansate Ngl I’m ok with canning fruits and tomatoes but once we start talking fermentation I get scared.
Show threadEllenInEdmonton May 13
@swachter @ansate
I got a book with lots of instructions. Not that complicated. I started with yogurt, then #kimchi, and then sauerkraut. Pickles will be next. @LifeTimeCooking ferments everything.
Show threadGangaMay 13

@swachter @EllenInEdmonton @ansate I was once scared of fermenting too. I did quite a bit of reading first, then just made half a dozen ferments all at the same time, expecting failures but a lot of learning. Most of them were successes, and I lost my nervousness.

Currently I am fermenting quince vinegar, citrus peel vinegar, and quince and pomegranate in honey.

It is quite a blast. My favourite thing to make is beetroot kvass 😋 I keep a notebook on my ferments, so I can record what I did which time. It is very helpful to do this if you get right into fermenting.

There are lots of books out there. The ones I love are "Art of Fermentation" by Sandor Katz, and "Fermented Vegetables" by Kirsten Shockey.

Then if you are really interested, follow up with "Wild Ferments" by Katz and "Fiery Ferments" by Shockey. But there are lots out there, and your library is sure to have some too.

Also, there are lots of videos and articles online about fermentation.

Good luck! You'll love it.

Also I support the need for a dehydrator.

#Fermenting