Hi Reader!
Gardening season is coming up on us faster than I expected (I guess that's what happens when you move from the Rocky Mountains to the South😆). The past few days I’ve been planning and trying to balance my overly ambitious ideas with what’s actually practical for my first real garden.
One thing I know is that I want to make sure and plant vegetables for our favorite ferments, especially cabbage and peppers! I’m not a big fan of canning since it can reduce some nutrients, and fermenting is by far my favorite way to preserve food.
I recently put together a free guide covering all the basics of successful fermenting as well as all of your frequently asked questions. If you’ve ever wondered about the supplies you actually need, fermenting safety, how to avoid mold, or which foods work best, this post walks you through it in a simple, no-stress way.
If you're planning your garden too or just want to make better use of seasonal produce, I’d love for you to check it out. I hope it gives you the confidence to start fermenting right away!
From my kitchen to yours,
Violet
​
​